Raspberry Vinegar from The Complete Book of Home Preserving by Mary Norwak
Put vinegar and raspberries in a bowl and leave for 3 days, stirring occasionally. Mash well and strain through a jelly bag without using any pressure. Measure the liquid and allow 1 lb/450g sugar ...
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Cooking tools:
- Jelly bag
- Mason jar
- Bottle
- Potato masher
- Kitchen scale
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Slotted spoon
Ingredients
- 1 pint/500 ml white vinegar
- 3 lb/1.5 kg raspberries
- Sugar
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