This is fantastic when paired with the sage-infused olive oil for salad dressing This vinegar is not made with Pineapple - but the wonderful herb - Pineapple Sage. In the summer it boasts the most magnificent red flowers which are beautiful in a salad or on top of a cake. In northern gardens it grows as an annual so I developed this recipe in order to make the most of it at the end of the season.. Makes 1 bottle.
1/2 a liter of Apple cider vinegar or Rice Vinegar
1 cup of Pineapple sage leaves (and blossoms if you have them)
1 cup of ripe cranberries
1 minced clove of garlic
A 1 liter glass bottle with a tight fitting seal, a chopstick, & a funnel
Sterilize the bottle (A quick way to do this is to submerge it in boiling water for 20 minutes.)
Layer the botanicals in the bottle - first with garlic then with the cranberries, and finally with the leaves using the chopstick as needed.
Using a funnel pour the vinegar in halfway. Your goal is to cover all botanicals with the vinegar so that they are preserved. Your chopstick is your new best friend in this endeavor. The leaves help trap the cranberries from floating upwards.
Make sure to release any air pockets or bubbles that are trapped in the berries or the leaves.
Store it in a dark cupboard undisturbed for a couple of weeks until it has infused. You can then dispose of the botanicals or continue to top up the bottle with the vinegar so that they stay submerged.
The vinegar will turn a beautiful red color and should keep approximately 4-6 months.