Raspberry Relish

• 1 quart ripe raspberries
• ½ pint white wine vinegar
• ½ teaspoon

Put the raspberries with the vinegar into a preserving pan and simmer until the fruit is a pulp. Strain, and press all the pulp except the seeds back into the pan. Add the salt, mustard and the mixed spice. Simmer gently for 20 minutes, then strain again. Add 6 oz. granulated sugar to each pint of liquid, allow sugar to dissolve over moderate heat, then boil quickly until thick. Pour into hot s