Homemade Raspberry Vinegar
Raspberry Vinegar recipe from Grand Diplome Cooking Course, 1971.
Servings: 12 ounces
Calories: 59kcal
Ingredients
- 1 pound fresh raspberries
- 2 cups white wine vinegar
- 1/2 cup sugar
Instructions
- In a glass bowl, light crush raspberries with a spoon.
- Pour vinegar over raspberries and stir. Cover and refrigerate in the refrigerator or cool cellar, for 6 days. Stirring daily.
- Strain raspberries with cheesecloth or fine mesh strainer, pressing the fruit with a spoon against the strainer to extract as much juice as possible.
- In a saucepan, add 1/2 cup sugar and vinegar. Stir and bring to a boil. Reduce heat and simmer gently, stirring occasionally until sugar is dissolved, about 7-10 minutes.
- When cool, pour into clean glass jar or bottle.