Ingredients
- 12 ounces white vinegar
- 1/2 cup sugar
- 1 cup fresh raspberries
Directions
Combine sugar and vinegar in a saucepan (not aluminum). Heat, stirring occasionally, until hot but not boiling.
Pour into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place for about a week. Strain through cheesecloth twice. Store for up to 6 months in the refrigerator in a jar or bottle with tight-fitting lid.
Makes 1-1/2 to 2 cups.
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Submitted 6/13/05.
Source: about.com
Submitted By: Marlen
matchlessm@aol.com
Raspberry Vinegar