the vinegar into a china or earthenware (not metal) bowl with the
first 8 oz (225 g) of raspberries.
and leave in a cool place for 4 days.
and discard the raspberries.
the vinegar over the next batch of fruit.
and leave for 4 days.
off the fruit and pour the vinegar on to the third batch.
for a further 4 days.
off the fruit.
the sugar into a stainless steel, enamel or non-stick coated pan,
pour on the vinegar and stir over low heat to dissolve.
to the boil and boil for 5 minutes, skimming off any scum that
into sterilized bottles and cover with vinegar proof lids.
will keep for up to 1 year.
about 1 pt (575 ml)
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.