Recipe via Food 52
| 3 med | apples, quartered (no need to seed or core) |
| 1 c | cranberries |
| 1 c | apple cider vinegar |
| ½ c | brown sugar |
Shred the apples using a box grater or a food processor.
Add cranberries and vinegar to a blender and blend until puréed.
Add the shredded apples, cranberry-vinegar mixture and the sugar to a nonreactive container. Cover and leave in a cool place on the countertop for up to 2 days. After 2 days, strain apple-cranberry mixture using fine-mesh strainer. Squeeze or press to remove any remaining liquid. Discard solids. Pour liquid into clean mason jar or glass bottle. Cap, then shake well to combine. Keeps, refrigerated, for about 6 months.