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1
In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
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2
Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
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3
Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
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4
Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
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5
Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
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6
Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
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7
Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
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8
Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
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9
Transfer the vinegar to flasks or bottles. Discard fruit.
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10
If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
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11
The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
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12
VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
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13
CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.
