Raspberry vinegar
“Raspberries are best at the height of summer, about the end of January and into February.”
- 450g of raspberries
- 450ml of white wine or apple cider vinegar
- 140g of sugar
This version is adapted from the 1962 edition of Mrs Beeton's Family Cookery. It is a good way of using damaged raspberries, although mouldy ones should be discarded.
Method
For 450g of raspberries, allow 450ml of white wine or apple cider vinegar. Place the fruit in a ceramic bowl and add the vinegar. Place in the refrigerator, covered, for 4 days.
Strain through muslin but don't press the fruit. Place the liquid in a pot with 140g of sugar and simmer gently for 10 minutes.
Bottle the remains and use in salads, with meat, especially beef, duck and quail, as well as an addition to sauces and anywhere balsamic vinegar is used.
