Home › The Principles of Cookery › RASPBERRY VINEGAR (another way) (Take a quantity of very ripe)

RASPBERRY VINEGAR (another way) (Take a quantity of very ripe)

Take a quantity of very ripe raspberries, and fill a wide-mouthed bottle or stone jar with as many of them as will go in without pressing them; take as much good vinegar as will entirely cover them, and pour it over. Let the raspberries infuse for eight days, at the end of which time pour the whole on a tamis, and press the fruit so as to extract all the juice; when the vinegar is perfectly clear and impregnated with the fragrance of the fruit, weigh it, and for every pound of liquor take a pound and three-quarters of good lump sugar broken into large pieces; put it into an earthen jar, and pour the vinegar over it, then cork it well, and put it into the bain-marie over a very moderate fire; as soon as the sugar is dissolved set it aside, and when the syrup is almost cold bottle it.