Raspberry Vinegar

Directions

Place the berries in a large container.

Bring the sugar and vinegar to a boil and pour over the berries.

Stir and cover.

Cool and refrigerate for 30 days.

To process, strain the liquid through a piece of cheesecloth into a large pot.

Bring to a boil and simmer for 5 minutes.

Remove from the heat and pour into hot sterilized jars, cover and seal.

Yield 1 Quart.

NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.

Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes.

Try using the vinegar in salad dressings.