Ruby Raspberry Vinegar
- 3 cups raspberries
- 2 bottles (17-ounce) white wine or champagne vinegar
- 1 cup sugar
- Combine the raspberries, vinegar, and sugar in a large saucepan over medium-high heat. Bring to a boil, cover, and reduce the heat to low. Simmer ten minutes.
- Pour through a fine-meshed strainer into hot sterilized jars or bottles. Use the back of a wooden spoon to extract as much liquid as possible. Discard the pulp.
- Seal and store in the refrigerator. Pair this with a really good olive oil for a sensational salad dressing.
Yield: 5 cups