- 1 pound raspberries fresh
- 5 cups white wine vinegar
- 1 Tbsp sugar
Combine raspberries and vinegar in a sterilized glass jar with an airtight seal. Leave in a warm place to steep, shaking jar occasionally.
After 2 weeks, strain vinegar from raspberries using a fine strainer. Press raspberries gently to extract flavor.
Add vinegar and sugar to a saucepan. Over low heat, simmer for 10 minutes.
Transfer to sterilized jars or bottles. If desired, place a few ripe berries in the bottle.Servings: 2 cups
Source: Commercial Appeal Newspaper 1994, Lea Talley
Submitted by: Recipe Group Member
Date: Fri, 15 Jul 94
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