Raspberry Vinegar

1. 1

   Place 1 cup raspberries in a wide-mouth pint glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over raspberries in jar; cover with lid. Let stand at room temperature 2 weeks.

2. 2

   Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding raspberries. Add additional fresh raspberries, if desired. Seal bottle with a cork or an airtight lid.

3. 3

   Use in vinaigrettes and marinades, or serve over salad greens or fruit salads.

No additional tips available.