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2 c Elderberries, stemmed
To make the elderberry vinegar, place 2 cups (1/2 liter) of stemmed
elderberries in an ovenproof dish. Cover with vinegar. Cook in a 300 degrees F
(150C) oven for 1 1/2 hours, or until the berries burst. Let the
mixture stand overnight, then strain through a jelly bag.
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