Raspberry Vinegar
Bon Appetit
Raspberry Vinegar
Bon Appetit
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1 1/2 pounds raspberries 1/2 cup sugar red wine vinegar as needed Directions: Fill a clean, dry, large mouthed quart jar with the berries and sugar, then fill up with vinegar. Set the jar, uncovered, on a small rack (or other perforated support) in a large saucepan and pour enough water into the pan to come halfway up the sides of the jar. Bring the water in this "bain marie" to a boil over medium heat. Lower the heat and simmer for 10 minutes. Remove the jar from the water bath and let cool on a rack or folded towel. Close the jar with an airtight lid and shake well. Refrigerate the mixture for 3 weeks then strain the vinegar, pressing the berries lightly to extract juice. Discard the pulp. If the vinegar is too thick, add more wine vinegar. Close tightly and store at room temperature. Goes nicely with salads, melon, calf's liver, chicken or veal, and vanilla ice cream. Makes about 1 quart.
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