| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Seasoning |
1 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 9 |
c |
Raspberries |
| 3 |
c |
White vinegar; white wine |
|
|
Vinegar or rice vinegar |
INSTRUCTIONS
This is a two step process. Freeze half the berries you will use. Rinse
half the berries and crush. Place the crushed berries and vinegar in heat
proof jar in a saucepan filled halfway up the jar with water. Bring to a
boil, then simmer 20 minutes.Remove jar from water and let cool, uncovered.
Add a lid and set aside for two weeks, shaking every day. Thaw reserved
berries and crush. Strain the first batch of vinegar, discarding pulp. Pour
over new berries and repeat boiling step. Set aside for two weeks, shaking
daily. Strain the vinegar and bottle up and cork. May be filtered to remove
sediment (which is harmless)
Date: Fri, 21 Jun 1996 18:40:55 -0500
From: awilson@tfs.net
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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