Raspberry Vinegar

Ingredients

• three gallons of ripe and well coloured raspberries
• a gallon of white wine vinegar
• lib. of cane loaf sugar
• from half to a pint of spirit

Method

1. 1

   Put 3 gallons of ripe raspberries into a large unglazed earthenware jar, pour over a gallon of white wine vinegar, and let it stand for three or four days.

2. 2

   Strain through a jelly bag, measure it, and for each pint allow 0.5 lb. of cane loaf sugar, stirring till dissolved.

3. 3

   Boil for about half an hour, then cool and add from 0.5 to 1 pint of spirit for each quart of liquid, then bottle and cork closely.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

raspberry vinegar. Raspberry Vinegar. — Put three gallons of ripe and well coloured raspberries into a large unglazed earth- enware jar, and pour over them a gallon of white wine vinegar. Let it all stand for three or four days, lightly covered with paper to keep out the dust, then strain it off into a clean basin through a jelly bag or a fine and well scalded horsehair sieve. The juice should run clear and bright. Now measure it, and for each pint allow lib. of cane loaf sugar, and stir it over the fire with a clean wooden, or a silver spoon, till the sugar is quite dissolved, and skim it very carefully. Let it boil for about half an hour, then stir it till cool, when you add from half to a pint of spirit

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