In a large stainless steel or enamel saucepan combine cranberries, vinegar, and champagne. Bring to boiling; reduce heat. Simmer gently, uncovered, for 3 minutes. Remove from heat; cool. Pour mixture into a clean 3 qt jar. Cover jar tightly with a nonmetallic lid (or cover with plastic wrap and then tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks. Strain vinegar; discard cranberries. Transfer strained vinegar to decorative bottles. If desired, add a few additional cranberries to each bottle. Store vinegar in a cool, dark place for up to 6 months. Makes about 6 cups Per serving: 920 Calories; 1g Fat (1% calories from fat); 1g Protein; 109g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 2 1/2 Fruit; 3 Other Carbohydrates NOTES : A slightly sweet vinegar; best suited in salad dressings for green or fruit salads. Recipe by: BH & G, 11/95, pg 213 Posted to EAT-LF Digest by "Ellen C."
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|Serving Size: 1 Serving (1766g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 35.3mg||1 %|
|Potassium 314.2mg||8 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 26.1g|
|Protein 1.3g||2 %|
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Calories per serving: 412
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