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Prep Time
10 mins
Total Time
1 h 20 m
1 cup (250 mL)


1 1/2 cups
hulled and quartered strawberries
375 mL
1 cup
apple cider vinegar
250 mL
3 tbsp
45 mL


Step 1

Place the strawberries, cider vinegar and honey in food processor. Pulse for a short time until strawberries are in small pieces but not pureed (a potato masher can also be used for this step). Taste mixture and increase honey if a sweeter taste is preferred.

Step 2

Let mixture stand at room temperature 1 hr., then filter using a strainer lined with two layers of cheesecloth. Discard strawberries and transfer the liquid to a jar. Store in the refrigerator for up to a month; shake before each use.


Prepare vinaigrette by mixing 1 part strawberry vinegar with 1 part olive oil, plus salt and pepper to taste. Serve over green or beet salads. Or use the vinegar to deglaze skillets used to cook chicken, pork or duck -- and serve glaze over the meats.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dips / Spreads / Sauces

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL):
9 g
1 g
8 g
2 mg
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