Raspberry-rose Geranium Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Preserves | 1 | Servings | |
INGREDIENTS
| 4 | c | Red wine vinegar |
| 1 | c | Rose geranium leaves |
| Washed and patted dry | ||
| 2 | c | Raspberries |
| 1/4 | c | Raspberries for final |
| Bottling | ||
| 1 | or 2 fresh geranium leaves | |
| For final bottling |
INSTRUCTIONS
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 13
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 78.9mg
Potassium: 744.3mg
Carbohydrates: 32g
Fiber: 16g
Sugar: 10.9g
Protein: 3.3g