- 1 quart fresh raspberries
- 2 cups cider vinegar
- 2 tablespoons sugar
- In a saucepan over medium heat, bring raspberries just to a boil, stirring constantly. Remove from the heat. Strain through a double layer of cheesecloth (do not press fruit). Let juice stand for 1 hour.
- Add vinegar and sugar. Store in a sterilized jar or decorative bottle in a cool dark place. Yield: 2-3/4 cups.
Originally published as Raspberry Vinegar in Light & Tasty April/May 2001, p50
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