Cranberry Vinegar

In a large bowl, crush the cranberries with a mortar, add the vinegar, and let the mixture stand, covered loosely, in a cool dark place for 3 days. Strain the vinegar in batches through a fine sieve lined with paper towels into a stainless steel or enameled saucepan, pressing hard on the cranberries. Bring the vinegar just to a boil, pour it into sterilized bottles and seal the bottles with the tops. The vinegar keeps in a cool, dark place for 4 months. Yield: about 4 cups Recipe by: COOKING LIVE SHOW #CL9229