This is a good marinade for chicken or pork. You can use it as part of a dressing for fruit or greens salads.

1 c sour cherries, pitted (and drained, if necessary)
2 c white wine or rice vinegar

1. In a blender, puree cherries and vinegar. Transfer to a non-reactive container such as a glass jar or a stainless steel or china bowl. If using a glass jar with a metal lid, cover opening with plastic wrap first. If the jar has a plastic lid, you don’t have to do this. Cover bowl with plastic wrap. Set in a cool place for 7 to 10 days, stirring everyday or so, if you remember.

2. Strain through a sieve that you’ve lined with a coffee filter (unbleached) or cheesecloth (unbleached). Pour vinegar into a sterilized bottle or bottles.