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Raspberry vinegar
2 to 2 1/2 cups fresh raspberries, lightly mashed (frozen berries can be
used, but if they are presweetened, do not add the additional honey or sugar)
2 tbsp honey or sugar
2 cups red wine vinegar
Combine all ingredients in the top of a non-aluminum double boiler.
Place over boiling water, turn down the heat, and cook over barely
simmering water, uncovered, for 10 minutes.
Place in a large screw-top jar and store for 3 weeks, then strain,
pressing on the berries to extract the juice. If the vinegar is
too cloudy for your tastes, run it through a coffee filter. Pour
into sterilized bottles, adding a few berries for decoration, if
you wish.
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Vinegar 01