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Raspberry Vinegar


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  • 1 1/2 cups white vinegar
  • 1/2 cup granulated sugar
  • 1 cup fresh raspberries


Combine sugar and vinegar in a stainless steel or enameled saucepan. Heat, stirring occasionally, until hot but not quite boiling.

Pour mixture into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place 6 to 7 days. Strain through cheesecloth twice. May be stored for several months in the refrigerator in a jar or bottle with tight-fitting lid.
Makes 1 1/2 to 2 cups.

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