Raspberry vinegar recipe

1. 1

   In a non-reactive bowl, crush together the fruit and the vinegar.

2. 2

   Cover and steep for 2 or 3 days in a cool place.

3. 3

   Strain gently and slowly through cheesecloth or muslin.

4. 4

   To the resulting juices, add 100g white sugar and bring to the boil in a stainless steel pan (this is essential, aluminium will ruin everything), stirring until the sugar has melted.

5. 5

   Skim off any scum, turn down the heat and simmer gently for 10 minutes.

6. 6

   Cool, then pour into sterilized bottles.

No additional tips available.