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Raspberry Vinegar

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Serves | Prep Time 4 days | Cook Time 10 minutes

Why I Love This Recipe

Yield: About 1-1/2 quarts.

Use 2 to 3 tablespoons in large glass of iced water for a cooling beverage.

For flavor variation, try half-and-half mixture of raspberries and strawberries.

Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).

Photo of Sweet Raspberry Vinegar by Taste of Home:

Ingredients You'll Need

2 pints raspberries
1 pint mild white vinegar
About 4 C sugar


Crush 1 pint berries in bowl.

Cover with vinegar.

Cover bowl with plastic

Let stand at room temperature 2 days.

Strain through doubled cheesecloth

Pour over remaining berries, also crushed.

Let stand 2 days.


Add sugar to taste

Bring slowly to boiling point

Boil 10 minutes


Strain into sterilized bottles and cover

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