Raspberry Vinegar Recipe

Put a pound of fine fruit into a bowl and pour over it a quart of the

best wine or cider vinegar. Next day strain the liquor on a pound of

fresh raspberries. The following day do the same. Do not squeeze the

fruit, but drain as dry as possible by lightly pressing it. The last

time strain it through muslin previously wet with vinegar to prevent

waste. Put into a preserving kettle with a pound of sugar to every pint

of juice. Stir until the sugar is melted and let it cook gently for five

minutes, skim it. When cold, bottle and cork well.

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