Raspberry vinegar recipe

Directions

1. 1
   In a non-reactive bowl, crush together the fruit and the vinegar.
2. 2
   Cover and steep for 2 or 3 days in a cool place.
3. 3
   Strain gently and slowly through cheesecloth or muslin.
4. 4
   To the resulting juices, add 100g white sugar and bring to the boil in a stainless steel pan (this is essential, aluminium will ruin everything), stirring until the sugar has melted.
5. 5
   Skim off any scum, turn down the heat and simmer gently for 10 minutes.
6. 6
   Cool, then pour into sterilized bottles.