| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salad/dress |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Raspberries |
| 1 |
qt |
Distilled White Vinegar ( Heinz Natural If Available) |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Place the berries in a large container. Bring the sugar and vinegar to a
boil and pour over the berries. Stir and cover. Cool and refrigerate for
30 days. To process, strain the liquid through a piece of cheesecloth into
a large pot. Bring to a boil and simmer for 5 minutes. Remove from the
heat and pour into hot sterilized jars, cover and seal.
Yield 1 Quart.
NOTE: This vinegar needs to sit for 30 days to attain its full body and
flavor. Serve with salads, as a marinade for meats, poultry, or fish, or
for something unusual sprinkle over french fried sweet potatoes. Try using
the vinegar in salad dressings.
From June 1993 issue of Yankee Magazine Posted by Rich Harper
Posted to MM-Recipes Digest V5 #009 by scotlyn@juno.com (Daniel S Johnson)
on Jan 8, 1998
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”