Raspberry vinegar

Raspberry vinegar

By
From
The Margaret Fulton Cookbook
Makes
4 cups.
Photographer
Geoff Lung

An antidote for sore throats from Victorian times, it is delicious added to dressings and sauces. Refreshing also as a cordial topped up with chilled mineral water.

Ingredients

Quantity Ingredient
500g fresh raspberries
2 cups white wine or red wine vinegar
2 cups sugar

Method

  1. Crush the raspberries and tip into a ceramic or glass bowl. Pour the vinegar over and leave overnight. Next day, strain into a heatproof jar and add the sugar. Stand the jar in a saucepan and add water until it reaches halfway up the sides. Simmer over a very gentle heat for an hour and then strain into hot sterilised jars. This vinegar is ready to use immediately and it will become even more lovely and mellow as the months go by.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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