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LOCATION: Recipes >> Preserving >> Raspberry Vinegar

Print this Recipe    Raspberry Vinegar

Categories: Vinegar, Fruits
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


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5 of 5 people found the following review helpful:
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Raspberry Vinega, January 16, 2004 - 11:22 PM
Reviewer: from NJ
Picked fresh raspberries from my garden; set them on paper towels to see if any "critters" in them. Then, adjusted the recipe; used 2 cups of raspberries, and instead of time indicated,let them sit, 5 wks, opening, stirring, and fresh new top of plastic wrap with rubber band.Result: best I have ever tasted. Sent some on to gourmet cook and was told to market it to the best chefs in my area. Alas, not a big patch, and have to be out there before the birds are, lol. Great recipe, but add more fruit, and let sit longer.

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