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Preparing: 10 mins
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Cook: 10 mins Awaiting: 2-7 days
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Ingredients
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Method
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300 g fresh raspberries
300 ml white wine vinegar
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Crush the raspberries in a large glass jar; I use my fingers to do it. Then pour over the white wine vinegar, cover with a muslin cloth and let it sit for a few days, up to a week. Stir occasionally.
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Place the muslin cloth over a high glass jug and secure it. Pour the liquid over and drain the fruits through the muslin cloth. Leave for about 2 hours, don’t squeeze the pulp, as the vinegar will be cloudy. Just let the juices drop into the jug. Sterilize the glass bottle.
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Pour the liquid into a stainless steel pan and add sugar; boil, lower the heat and simmer for 10 minutes. Scrape off and discard the foam. Pour the raspberry vinegar into a sterilized bottle, seal and leave for a couple of weeks before using it. You will get 300-400 ml of the raspberry vinegar, depending on how long you keep the fruits in the white wine vinegar.
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