| 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
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”