Raspberry Vinegar recipe 8
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.