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Vinegar Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Raspberry Vinegar

1 kg ( 2 lb ) Raspberries 1.1 litres ( 2 pints ) red or white wine vinegar
Sugar  

    In a large bowl, place the raspberries and over with the vinegar. Place a cloth over the bowl and let stand for 4 days. Strain through a jelly bag, pressing the fruit lightly to release all the juice. Measure the juice, and for each 600 ml ( 1 pint/ 2 � cups ) , add 125 g ( 4 oz/ � cup ) sugar. In a medium saucepan, cook juice and sugar over a low heat for about 15 minutes or until sugar is dissolved. When cool, strain through a jelly bag, and pour into prepared, sterilized, jars or bottles. Wipe the rims of jars or bottles with a clean , damp cloth. Seal with vinegar proof lids.

Makes 5, 250 ml ( 8 fl oz ) bottles

 

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