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3 c Fresh raspberrles
4 c White wine vinegar
1/2 c Sugar
Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In medium saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar melts. 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 clean bottle or jar. Seal tightly with cork or lid. Store in cool, dark place. Yield: 4 cups vinegar.