Raspberry Vinegar

• 225 g/½ lb fresh or frozen raspberries, thawed
• 285 ml/

To make the vinegar, place the raspberries in a non-corrosive jug or jar and cover with the vinegar.

Leave in a cool place for 5 days (2 at the least), shaking occasionally.

Strain (without crushing) into a measuring jug and discard the now-floppy raspberries.

Measure the liquid and pour into a saucepan, adding 350g sugar per 600ml of liquid. Bring slowly to the boil to