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Raspberry Vinegar

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Ingredients
  • 2 to 2 1/2 cups fresh raspberries, lightly mashed (frozen berries can be
  • used, but if they are presweetened, do not add the additional honey or sugar)
  • 2 tbsp honey or sugar
  • 2 cups red wine vinegar
Instructions

Combine all ingredients in the top of a non-aluminum double boiler. Place over boiling water, turn down the heat, and cook over barely simmering water, uncovered, for 10 minutes. Place in a large screw-top jar and store for 3 weeks, then strain, pressing on the berries to extract the juice. If the vinegar is too cloudy for your tastes, run it through a coffee filter. Pour into sterilized bottles, adding a few berries for decoration, if you wish.

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