- 3 cups fresh raspberries
- 4 cups white wine vinegar
- 1/2 cup sugar
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil.
- Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place. Yield: 4 cups.
Originally published as Raspberry Vinegar in Country Woman July/August 1990, p35
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