Put berries in a jar and pour the vinegar over. Let stand for 6 days, shaking up once a day. At the end of the 6th day, strain the mixture to remove solids; bring liquid to a boil adding the sugar and tasting for sweetness before adding the whole amount of sugar. Boil for 1 minute or so. Pour in cruet or empty, cleaned salad dressing bottle. Made about 1 1/4 salad dressing bottles. Pete likes best on fresh spinach leaves and sliced almonds. Much better than commercial dressings. Recipe by: Pete & Pat Marsh 8/97 Posted to MC-Recipe Digest V1 #729 by email@example.com (Ed Griffin) on Aug 9, 1997
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|Serving Size: 1 Serving (1198g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 24mg||1 %|
|Total Carbohydrate 899.9g||265 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 899.9g|
|Protein 0g||0 %|
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Calories per serving: 3537
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