- 1/2 cup dried cranberries
- 2 tablespoons sugar
- 3/4 cup water
- 3/4 cup Champagne vinegar
- Pinch salt
- In a saucepan combine the cranberries, sugar, water, vinegar and salt, and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and let cool. In a blender puree on high speed.
- Pour into an airtight container and keep at room temperature.
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