This type of cranberry vinegar is particularly good on field greens or arugula with little or no olive oil. The sweetness offsets the bitterness of the greens.


  • 6 cups red wine vinegar
  • 2 pkgs. fresh cranberries
  • 1 small container honey
  • 1 tsp. ground cinnamon or allspice, or to taste
  • 1 pkg. fresh cranberries (for garnish)


  1. Combine everything in a pan. Cover, bring to a boil. Reduce heat and simmer until berries just begin to burst. Remove and let stand until cooled. Strain and set aside the liquid, discarding the berries.
  2. Put some fresh uncooked cranberries into each sterilized bottle or jar, then pour in vinegar. Cap or cork. Let stand a few days before using.

Should keep at room temperature for 4 months.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...