Instructions: In a large stainless steel or enamel saucepan combine cranberries, vinegar, and champagne. Bring to boiling; reduce heat. Simmer gently, uncovered, for 3 minutes. Remove from heat; cool. Pour mixture into a clean 3 qt jar. Cover jar tightly with a nonmetallic lid (or cover with plastic wrap and then tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks.

Strain vinegar; discard cranberries. Transfer strained vinegar to decorative bottles. If desired, add a few additional cranberries to each bottle. Store vinegar in a cool, dark place for up to 6 months.

Makes about 6 cups.

NOTES : A slightly sweet vinegar; best suited in salad dressings for green or fruit salads.

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