Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence
This is one of those everything-but-the-kitchen-sink recipes and I invite you to explore your spice drawer and tailor the recipe to suit your taste preferences.
Ingredients
- ½ cup cranberries
- ¼ cup thinly sliced fresh ginger
- 2 tablespoons thinly sliced turmeric
- 2 tablespoons peeled, diced fresh horseradish
- 3 cloves garlic, smashed and peeled
- 2 sprigs fresh rosemary or thyme
- 2 dried hot chili peppers
- 1 teaspoon whole black peppercorns
- 1 small red onion, sliced
- 1 lemon, thinly sliced into wheels
- 1 orange, thinly sliced into wheels
- ¼ cup raw honey
- 3 cups unfiltered apple cider vinegar, enough to fill the jar
- 1 (32-ounce) canning jar with lid, sanitized in the dishwasher
Preparation
Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.
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