Raspberry Vinegar
Ingredients
900 gm Raspberries
570 ml White wine vinegar
Granulated white sugar
Method
Put the raspberries in a bowl, crush them lightly with a wooden spoon and cover with cold vinegar. Cover tightly and leave to stand for 7 days.
Strain through muslin squeezing out as much juice as possible. Measure the juice and transfer to a preserving pan. Add about 170gm (6 oz) of sugar per 600ml (1 pint) of juice. Heat gently stirring until the sugar is dissolved, then bring to the boil. Boil for 10 minutes the pour into sterilised bottles or jars and seal.
Notes
The amount of sugar used can be varied according to taste, using either less or more sugar.
24 Sep 2023
Shirl Seath