Posted by solana z5a NH on Wed, Nov 21, 07 at 0:53
If you have extra raspberries, might want to try
--Raspberry Vinegar--
Steep 2 qts. mashed raspberries in
1 qt. cider vinegar
for 2 days, strain.
Use that liquid to cover another
2 qts. mashed raspberries
for 2 more days.
Strain, measure liquid.
Bring to boil with a tad less amount of sugar (1 cup juice wants scant 3/4 c. sugar) Simmer 10 minutes. Store in sterile bottles.
This recipe has the advantage that proportions are simple, easy to adapt to quantity on hand. Also, so much acid, sugar, it's safe without 'official' canning, and lovely in a fancy gift bottle. (I add a tag: "return for refill". All local bottles have been recycled ;-)
Uses: splash in fruit salad for zing
Fish or poultry marinade
Odd/best? 3 Tbsp in a tall glass, filled with fizzy water (seltzer) is really refreshing, great for a break from yard-work.
