Raspberry Vinegar

Directions

1. 1
   Put the raspberries in a bowl and crush them lightly with a wooden spoon.
2. 2
   Add the vinegar.
3. 3
   Cover the bowl and let the fruit and vinegar steep for 4 to 5 days, stirring occasionally.
4. 4
   Pour the fruit and vinegar into a jelly strainer bag or piece of cheesecloth suspended over a bowl (see p. 33) and let drain overnight.
5. 5
   You can squeeze it a little if you like.
6. 6
   Measure the liquid, then pour into a saucepan.
7. 7
   For every cup of fruit vinegar, add 1 cup of sugar.
8. 8
   Place over low heat and bring gently to a boil, stirring until the sugar has dissolved.
9. 9
   Boil for 8 to 10 minutes, removing any scum as it rises.
10. 10
    Remove from the heat and let cool, then bottle and seal (see p. 125).
11. 11
    Use within 1 year.
12. 12
    Replace the raspberries with the same quantity of strawberries, black currants, or blackberries to create other fruit vinegars.