| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
1 |
servings |
INGREDIENTS
| 3 |
c |
White-wine vinegar |
| 1/2 |
c |
Frozen unsweetened raspberries |
|
|
Peel of 1 lemon; (yellow part only) |
|
|
Peel of 1 orange; (orange part only) |
INSTRUCTIONS
Mix vinegar and raspberries. Pour into a 1-quart bottle. Cut lemon and
orange peels into long strips; add to bottle. Close tightly and let stand
at room temperature at least 2 weeks. To present as a gift, pack into
old-fashioned pressed-glass bottles or simple clear decanters. Tie with
ribbons. Yield: About 1 quart.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Adapted from "The Joy
of Christmas" by Helen Feingold and Mary Lee Grisanti By Cheri Swoboda
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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