1 cup dried cherries
½ cup red wine vinegar
½ cup dry white wine
¼ cup raw sugar
1 tsp sea salt
1 Bay leaf
½ TB Juniper Berries
½ TB mixed peppercorns
Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place peppercorns, juniper berries and bay leaf into a coffee filter and tie with a string to seal or use a disposable tea bag that seals. Put this filter or tea bag into pot and turn burner on high. When the mixture begins to boil, turn burner on low for 15 min. Stir every 2 minutes. Cool for 30 minutes and then puree in blender until smooth.
Blends well with savory dishes.
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