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Raspberry Vinegar

Pour one quart of cider vinegar over two quarts of red raspberries. Cover and stand in a warm place for two days. Strain off the vinegar, pour it over one quart of fresh raspberries, and let stand as before. Strain, pour over another quart of berries, and let stand. Then strain through a jelly bag and add one pound of sugar to every pint of juice. Bring to a boil, and boil gently for five minutes. Skim, and seal in hot jars.