In Jerez de la Frontera a traditional dish is "Riñones al Jerez": lambs kidneys with a sauce made from sherry wine and sherry vinegar. Drain the vinegar juice off the cherries and reserve. Put the cherries into a pot and mash lightly with a potato masher to crush them. Set a colander into a large bowl. Line the colander with a net jelly bag or a clean tea towel or large square of muslin. Dump the crushed cherries into it. Lay a wooden spoon across the top of the bag or towel, and gather up two diagonal corners and tie them into a knot over the spoon handle. Repeat with the remaining two diagonal corners. Slide the bowl and colander in between two pots of equal height or set it on the floor between two chairs set about a foot apart. Lift up the wooden spoon and setthe two ends of the spoon onto the rims of the pots or the seats of the chairs so the bag drips into the bowl underneath. Remove the colander, just leaving the bowl to catch the dripping juice. (See the photos in this post for an illustration.) When the time comes to store your vinegar, be sure to use food-grade containers! Also, be equally sure to stay away from tin or metal lids. They make great presents at Christmas, if your friends like cooking, they will be delighted with a small bottle of this.

If you want to try another fun project, you can even harvest your own yeast for homemade bread using a potato. The process uses those same airborne yeasts, but for bread baking instead.) The first step in the vinegar making process is to harvest your fruit or berries of choice when they are fully ripe. Natural sugars are most concentrated at this point and will make a stronger vinegar, with a richer flavor profile.Vinegar is one of those things you can make that you don't need to worry much about. In fact, if you just mash up your fruit, you could actually get away with leaving the pits and stems on the fruit. Did I mention? I'm a bit lazy in the kitchen. The style of sherry vinegar depends mainly on the grape variety used to produce the wine it is made from. Vinegar is a very important element to any chutney – cherry chutney included. It’s the key preservative that keeps things fresh for longer. It also brings balance to the flavors, with an essential hint of acidity. To use cherry vinegar as a natural remedy, add one or two tablespoons to a glass of water and drink it.

The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador and sherry vinegar has its own Denominación de Origen, which is protected by Spanish and EU law. The only other vinegars with similar protected designation of origin are "Aceto Balsamico Tradizionale" from Modena and Reggio Emilia in Italy and " Condado de Huelva" and "Montilla-Moriles" in Spain. I strained and bottled it again. This time I used a Grolsch bottle because I think they are so pretty.

Add 1/3 to 1/2 cup of organic sugar, per half gallon jar, and fill with water. Stir until the sugar is dissolved. 4) Cover