Raspberry Vinegar

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 1 pint/500 ml white vinegar
  • 3 lb/1.5 kg raspberries
  • Sugar

Method

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 to each pint/500ml liquid. Bring to the boil slowly, stirring well to dissolve sugar. Simmer for 20 minutes. Skim and leave until cold. Pour into screw-top jars or bottles and seal tightly. Use a teaspoon of raspberry vinegar in a glass of cold water as a cooling drink and to soothe a cold or fever. This used to be a great treat for country children.

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