Our family friend, Carla, made some Cranberry-Rosemary Vinegar to give to teachers, co-workers, and other friends this Christmas. We shared a picture on Facebook and many of you wanted to hear more about how she made it.
Carla snapped some pictures when she and her kids made the next batch, and she was kind enough to share the recipe too!
Cranberry Rosemary Vinegar:
Wash and clean vinaigrette bottles. Fill the bottom of a vinaigrette bottle with cranberries. Cut rosemary into sprigs. Place a couple springs of rosemary into the bottle. Fill the bottle with vinegar. We used a funnel to help prevent spillage. Add a dripper plug for easy pouring and then cap the bottles. We decorated our bottles with a bow and a sprig of rosemary. We added custom labels that we created with a little help from Staples.
As the label says, it is great as a marinade or you can use it with a little olive oil for a dressing.
Note: To take advantage of the pretty presentation, it is best to gift this shortly after you make it. After time, the rosemary will begin to yellow a bit and the cranberries will turn the vinegar a pink color.
If you are looking for other creative make it yourself gifts and label ideas check out our Pinterest boards.
What homemade gifts are you making this year? We’d love to see your finished products. Share them here, or on Facebook.
this is a great idea, thanks for sharing
Thank you for all the great products Love all the many things that we can do
God Bless Merry Christmas and a very Great year
Do I have to be concerned about spoilage? I haven’t added fresh ingredients to olive oil before because of this concern. Should I put something on the label about “use by . . .” date?
It’s important that the herbs are clean & dried off before using them in this application. You’ll want to store the bottle out of the sun, and add vinegar as needed so that the herbs are covered. This will help to keep it from getting cloudy. If your infusion has reached the desired flavor, you may choose to take the plant matter out so that you don’t take the chance of it eventually breaking down. Because vinegar does have some preserving properties, it should be fine for several months, however, it will depend on the nature of the herbs used and how clean they were.
Good points, Lisa. I might even go one step further and blanche the rosemary – it is a bit notorious for harboring bacteria, which is killed by heat. Certainly a necessary step when using it fresh for infused olive oil, may be optional for vinegar, but it can’t hurt.