Raspberry Vinegar

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  • 1 1/2 cups fresh raspberries

  • 2 cups white wine vinegar

  • 1/4 cup sugar

Rinse berries and air-dry on paper towel  Place berries in a 1 litre mason jar, set aside.  Combine vinegar and sugar, bring almost to a boil over low heat, stirring constantly, until sugar is dissolved.  DO NOT BOIL. Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours.  Strain through several layers of cheesecloth into a clean jar.  Seal tightly with lid.  Store in cool dark place.  Yields 2 cups vinegar.