Raspberry Vinegar Preserve Recipe

Raspberry Vinegar Preserve Recipes

Ingredients :

425 ml

225 g

350 g

white wine vinegar

raspberries, hulled


Method :
  1. Put the vinegar into a china or earthenware (not metal) bowl with the first 8 oz (225 g) of raspberries.

  2. Cover and leave in a cool place for 4 days.

  3. Strain and discard the raspberries.

  4. Pour the vinegar over the next batch of fruit.

  5. Cover and leave for 4 days.

  6. Strain off the fruit and pour the vinegar on to the third batch.

  7. Leave for a further 4 days.

  8. Strain off the fruit.

  9. Put the sugar into a stainless steel, enamel or non-stick coated pan, pour on the vinegar and stir over low heat to dissolve.

  10. Bring to the boil and boil for 5 minutes, skimming off any scum that rises.

  11. Pour into sterilized bottles and cover with vinegar proof lids.

  12. Label and store.

  13. It will keep for up to 1 year.

Makes about 1 pt (575 ml)

Note : Ideally, you need a steady crop of raspberries in the garden, as this recipe uses a fresh quantity every four days for 12 days. The flavored vinegar can be used in salad and fruit dressings. Diluted with hot water it makes a powerful combatant to winter chills.

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