Place the berries in a large container. Bring the sugar and vinegar to a boil and pour over the berries. Stir and cover. Cool and refrigerate for 30 days. To process, strain the liquid through a piece of cheesecloth into a large pot. Bring to a boil and simmer for 5 minutes. Remove from the heat and pour into hot sterilized jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor. Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes. Try using the vinegar in salad dressings. From June 1993 issue of Yankee Magazine Posted by Rich Harper Posted to MM-Recipes Digest V5 #009 by email@example.com (Daniel S Johnson) on Jan 8, 1998
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|Serving Size: 1 Serving (1038g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 43 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 1120.4mg||29 %|
|Total Carbohydrate 388.1g||114 %|
|Dietary Fiber 48g||192 %|
|Sugars, other 340.1g|
|Protein 8.9g||13 %|
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Calories per serving: 1545
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