Raspberry Vinegar

1 ½ pounds fresh raspberries

3 cups white wine vinegar

Gently place the raspberries in a sink of cold water to rinse. Carefully lift berries into a colander and allow to drain, picking out any debris as you go.

Clean and sterilize by dipping in boiling water a large, wide-mouthed glass jar with a lid.

Gently place raspberries in jar.

Heat the vinegar in a saucepan until warm but not hot.

Pour the warmed vinegar over the raspberries in the jar.

Allow to cool completely, then cover tightly.

Store in a cool, dark place for 12 days. Label with the date you started.

Strain the raspberries through a loosely woven muslin cloth or cheesecloth-lined colander into a very clean glass or plastic bowl. (Dip the clean bowl in boiling water before using.)

Using a sterilized funnel, pour the vinegar into sterilized bottles. Cork tightly. Store in a cool, dark place. Makes about 4 cups.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
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