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“The recipe, from Ontario's Cataract Inn, is an excellent base for a salad dressing. The vinegar keeps well if refrigerated; expect it to last about a year.”
3 cups

Ingredients Nutrition


  1. In a saucepan, combine the ingredients; cover and bring up to a boil. Let simmer for about 3 minutes, then remove from heat.
  2. Pour mixture into a clean glass jar, preferably one you've sterilized first. Loosely cover and let stand at room temperature overnight.
  3. The following morning, strain mixture (discarding fruit) and decant into clean bottles. Cover tightly and refrigerate.
  4. Let sit in fridge for one week before using, to allow flavours to fully develop.
  5. This vinegar makes an excellent salad dressing when 1/2 cup of it is whisked together with a tsp or two of dijon mustard, some salt and pepper, two or three tsps of freshly squeezed lemon juice and about a cup of canola oil.

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