• 2 lb (900 g) raspberries
• 1 pint (570 ml) white wine vinegar
• Sugar

Method:

1. Put the raspberries into a wide-mouthed jar and crush them lightly with the back of a wooden spoon. Cover with cold vinegar.
2. Tightly cover and leave for 7 days, shaking occasionally.
3. Strain through muslin or through a jelly bag, squeezing out as much juice as possible.
4. Measure the juice and transfer to a pan.
5. Add 4 ozs(112 g) to 12 ozs (337 g) of sugar per pint of juice extracted, according to taste.
6. Heat gently, stirring until the sugar has dissolved and then bring to the boil.
7. Boil for 10 minutes and pour into hot, sterilized bottles or jars and seal.

Note: You can omit any sugar if you want but this vinegar still needs to be brought to the boil for 10 minutes before final bottling.

Makes about 1½ pints (870 ml) of Raspberry Vinegar.

Making Your Own Flavoured Oils & Vinegars Help

This article will get you started and explain the finer ponts of making your own flavoured oils & vinegars:

• How to Make Flavoured Oils & Vinegars

Making Your Own?

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