Raspberry Vinegar          CD   Veg    ACC

Vegetarian  Fruit  Cold  Accompaniment  Preserve  Preserves  Preserving

Ingredients

900g/2lb Fresh or Frozen Raspberries
600ml/20fl.oz. Red Wine Vinegar

Instructions

1. Place half the raspberries in a bowl and cover with the vinegar. Cover and leave in a warm place for 1 week, stirring from time to time.

2. Strain off the liquid into another bowl and discard the soaked raspberries.

3. Add  the remaining raspberries to the strained off liquid, cover and leave in a warm place for another week, stirring from time to time.

4.  Prepare the bottles (see notes below).

5. Strain once more, and pour into sterilized bottles. If you have a few extra raspberries, drop a few into each bottle.

Notes:    see also General preparations

Bottles and caps - Use bottles which are free from cracks, chips or flaws. Prepare the bottles by washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm. Boil the screw tops or corks in water for 10 minutes just prior to use.

Filling the bottles –  Fill with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well with a screw top or a cork.

Storage – Store in a cool dark place for 1 month before consuming.

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