Raspberry Vinegar

1. 1

   In medium saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly until sugar dissolves (DO NOT LET BOIL).

2. 2

   Place the raspberries - 1 cup each - in 2 x 1 quart bottles.

3. 3

   Next, pour the hot vinegar over it.

4. 4

   Seal the bottles and shake slightly.

5. 5

   Let stand at room temperature for 48 hours.

6. 6

   Strain through several layers of cheese cloth into a clean jar.

7. 7

   Seal tightly and store for 2 to 3 weeks in cool dark place; do not refrigerate.

8. 8

   Then pour into pretty decanters or glass bottles.

9. 9

   Great on fruit salads, green salads and to give as a gift.

10. 10

    To make herb dressing, replace the raspberries with your favorite fresh herbs and omit the sugar, following the same directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.