Raspberry Vinegar
  • Cooking Time: 10 minutes
  • Preparation Time: 4 days
  • 2 pints raspberries
  • 1 pint mild white vinegar
  • About 4 C sugar
  1. Crush 1 pint berries in bowl.
  2. Cover with vinegar.
  3. Cover bowl with plastic.
  4. Let stand at room temperature 2 days.
  5. Strain through doubled cheesecloth.
  6. Pour over remaining berries, also crushed.
  7. Let stand 2 days.
  8. Strain.
  9. Add sugar to taste.
  10. Bring slowly to boiling point.
  11. Boil 10 minutes.
  12. Skim.
  13. Strain into sterilized bottles and cover.
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: http://www.tasteofhome.com/recipes/sweet-raspberry-vinegar