Raspberry Vinegar

Raspberry Vinegar
  • 3 cups
  • 0:15 Preparation
  • 0:15 Cooking
  • 24:30 Total Time

Ingredients

Add all
  • 3 1/2 cups
    (875 mL)

    raspberries

  • 2 1/2 cups
    (625 mL)

    white wine vinegar

Preparation

Reserve 6 raspberries and put the rest in a bowl.

Lightly crush raspberries to bring out the juice.

Pour vinegar over the raspberries, cover with a cloth and leave at room temperature 24 hours.

Strain.

Put the 6 reserved raspberries in the bottom of a 750 mL (3 cup) bottle.

Cover with the strained vinegar.

Seal the bottle, macerate 2-3 days.

Source: Metro