Raspberry Vinegar

* Exported from MasterCook II *

RASPBERRY VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, & Condiments

Amount Measure Ingredient -- Preparation Method
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6 cups white wine vinegar
1 pint red raspberries, plus 1/2 pint (optional)
for decoration

In a medium, nonreactive saucepan over low heat, warm the vinegar just until
it begins to give off steam (do not bring to a boil). Put 1 pint of the
raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
Pour the warm vinegar over the berries and let it run into the jar, then add
the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room
temperature, then seal and shake the jar gently. Set the jar out of direct
sunlight and away from heat to steep for 4 days, shaking it every so often.
While steeping, the vinegar will take ona raspberry hue and the fruit will
lose most of its color. Strain the mixture through a fine sieve into a large
batter bowl (with a handle or into a large, nonreactive saucepan. Rinse the
jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump
the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line
the sieve with the filter and fit it over the bowl or saucepan. Pour in the
vinegar a bit at a time, allowing it to drip into the receptacle. Transfer
the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole
raspberries on a wooden skewer and put the skewer into the container before
filling. The vinegar should be ready to use immediately, with a shelf lifeof
at least 1 year.

YIELD: 6 cups

VARIATION:
For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a
flask or bottle before adding the vinegar. Fill, seal, and steep out of
direct sunlight and away from heat for 1 week before using or shipping.

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