Raspberry Vinegar

  • 1 pound raspberries fresh
  • 5 cups white wine vinegar
  • 1 Tbsp sugar
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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