Raspberry Vinegar Recipe
500 ml White Wine Vinegar
500g Fresh Raspberries
Place the raspberries into a large bowl (not aluminium it reacts with the vinegar) and lightly mash the raspberries with a potato masher or the back of a fork.
Pour over the white wine vinegar mixing together well. Cover and leave for a couple of days.
Drain the liquid through a fine sieve or musline cloth and leave for a few hours or overnight if you have the time for fruit to release the vinegar.
Pour this liquid in a large pan (again not aluminium) and add the sugar and bring to the boil then reduce the heat and leave to simmer for 10 minutes. Skim off any foam that bubbles to the surface,
Leave to cool and then pour into sterilised bottles and store in a cool dark place where is will last a year.