Monday, May 27, 2013

Make Along: Cherry Vinegar- part three, final hurrah!

I've been away for a few days, so I'll post the next instructions for those who have worked ahead.

At this stage, your cherries should have been steeping in vinegar for six to nine days. 
For this stage, you will need:
The Cherry Vinegar Mixture
Glass Bowl
Clean Cloth
Measuring Cup
aprox. 2 cups Sugar (or equivalent sweetener of your choice)
Sauce Pan
Clean Glass Bottle

As before, you will take the cloth and place it over the bowl.
Carefully pour the vinegar through the cloth into the bowl, retaining the cherries in the cloth. 
Take up the edges of the cloth and twist, expressing the juice from the cherries.

Measure the liquid and pour into the sauce pan.

For every cup of liquid, add one cup of sugar.

Bring to a rapid bowl to dissolve the sugar.

When cool, bottle the syrup. Store in a cool, dry place that won't freeze. 

When you are ready to use the syrup as a beverage, dilute approximately two tablespoons of syrup in approximately eight ounces of water. 

Period sources choose raspberries and strawberries as the most popular fruit for this beverage, but many juicy fruits are acceptable. 

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