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Ingredients:
1 ½ cups fresh raspberries
1 cup sugar
1 ¼ cups white wine vinegar
Equipment:
1 clean jar that will hold the vinegar and the raspberries
1 clean bottle
1 sieve
1 medium bowl
1 saucepan
1 spoon
You need to start making this vinegar 12 days before you actually need it.
1. Divide the raspberries into three equal portions.
2. Pour the white wine vinegar a clean jar and spoon one of the three portions of raspberries into it the jar. Stir and screw the lid on tightly.
3. Place the jar into a refrigerator and keep it for 4 days.
4. After the 96 hours (4 days), unscrew the lid and pour the vinegar through a sieve into a bowl. Do not attempt to press the berries through the sieve.
5. Discard the used raspberries. Pour the strained vinegar back into the jar and spoon another portion of the raspberries in there. Keep in the refrigerator for another 4 days.
6. At the end of the 4 days, take the jar out and repeat steps four and five.
7. Finally strain the vinegar into a saucepan and add all the sugar. Bring the liquid to a boil, stirring to dissolve the sugar. Skim of the scum on the surface and let the liquid cool.
8. Pour the raspberry vinegar into a clean bottle through a funnel. Use a nice bottle to keep it in, keep it for yourself or give it as a present. You can use blackberries in place of raspberries but use red wine vinegar instead.
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