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    Peach Vinegar

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    Original recipe from "Nicole Routhier's Fruit Cookbook" by Nicole Routhier

    List of Ingredients

    * 2 ripe peaches (about 12 ounces total), peeled, pitted, and chopped
    * 1 cup Japanese brewed rice vinegar, or a good distilled white vinegar with an acid content between 4 and 5 percent
    * 3 Tablespoons sugar


    Puree the peaches in a food processor, then pour the puree into a medium-size bowl. (There should be 1 cup of peach puree.)

    Combine the vinegar, sugar, and 1/2 cup water in a medium-size saucepan.

    Bring to a boil over high heat, then reduce the heat to
    medium-low and simmer until slightly syrupy, 4 to 5 minutes.

    Stir the vinegar mixture into the peach puree.

    Let cool.

    Sterilize a 16-ounce bottle (or two 8-ounce canning jars).

    Sterilize the cap (or lid) according to the manufacturer's instructions or have ready a clean cork.

    Skim the foam, if there is any, then strain the vinegar mixture through a fine sieve, pressing on the solids to extract as much juice as possible.

    Discard the solids.

    Drain the bottle, then fill with the strained vinegar.

    Seal with a clean cork (or sterlized lid).

    Store in a cool, dry place or refrigerate.

    Yield: About 2 cups

    Variation: Mango-Passion Fruit Vinegar: For the peaches, substitute 3/4 cup mango puree plus the strained pulp of 1 large passion fruit (about 1/4 cup). Proceed with the recipe.




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