Raspberry Vinegar

From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Date: Tue, 21 Mar 1995 10:17:32 +0000

      Yield: 1 cups

  1 1/2 c  White wine vinegar
    1/2 c  Sugar
      1 c  Fresh raspberries or siced
           Strawberries, crushed

  Combine vinegar and sugar in non-aluminum 2-quart saucepan. Heat until
  very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it
  will become cloudy.)

  Pour into glass bowl; stir in raspberries. Cover with plastic wrap.
  Let stand in cold place about 1 week until desired amount of flavour
  develops. Strain through fine mesh sieve or cheesecloth twice. Store
  up to 6 months in jar or bottle with tight-fitting lid in

  Source: Favorite All Time Recipes: Country Christmas Recipes


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