Raspberry-Rose Geranium Vinegar
Yield
1 quartPrep
15 minCook
15 minReady
2Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
red wine vinegar
|
|
| 1 | cup |
rose geranium leaves
washed and patted dry |
* |
| 2 | cups |
raspberries
|
|
| ¼ | cup |
raspberries
for final bottling |
|
| 1 | fresh |
rose geranium leaves
for final bottling |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
red wine vinegar
|
|
| 237 | ml |
rose geranium leaves
washed and patted dry |
* |
| 473 | ml |
raspberries
|
|
| 59 | ml |
raspberries
for final bottling |
|
| 1 | fresh |
rose geranium leaves
for final bottling |
* |
Directions
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling.
Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon.
Pour in the hot vinegar and geranium leaves.
Cover the jar with plastic wrap and secure with string or a rubber band.
Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally.
Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle.
Drop in the fresh raspberries and fresh geranium leaf.
Cap or cork the bottle
