Raspberry Vinegar

Ingredients

• 2 pints raspberries
• 1 pint white vinegar
• 1 lb. loaf sugar
• 2 cloves

Method

1. 1

   Pour the vinegar over the raspberries and allow to stand for two days, then strain off and press the raspberries until all the juice is extracted.

2. 2

   Measure the liquor, add 1 lb. loaf sugar and 2 cloves to each pint.

3. 3

   Put this into a pan and bring to the boil, but do not stir.

4. 4

   Remove all scum as it rises, boil gently for twenty minutes.

5. 5

   Remove from the fire, allow to cool, bottle off, and cork tightly.

6. 6

   This will keep for several months.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 103. The excerpt below is the record exactly as published.

RASPBERRY VINEGAR. 2 pints raspberries 1 pint white vinegar To each pint of liquor when measured : — 1 lb. loaf sugar 2 cloves

Cook this with the app: pantry check, scaling, and the assistant.