Triple-Berry Vinegar

• 1/4 cup fresh blueberries
• 1/4 cup fresh raspberries
• 1/4 cup frozen cranberries, thawed
• 8 sage leaves
• 1 cup white wine vinegar
• 3 whole cloves
• 2 (3-inch) cinnamon sticks
• 1 tablespoon sugar
• 8 black peppercorns
• 5 fresh blueberries
• 5 fresh raspberries
• 5 frozen cranberries
• 4 sage leaves

1. Combine first 4 ingredients in a nonaluminum bowl; crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
2. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour strained vinegar into a small nonaluminum saucepan, and add sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid; store in a cool, dark place.

fresh blueberries, fresh raspberries, frozen cranberries, sage, white wine vinegar, cloves, cinnamon sticks, sugar, fresh blueberries, fresh raspberries, frozen cranberries, sage

Taken from www.myrecipes.com/recipe/triple-berry-vinegar (may not work)