Raspberry Vinegar II recipe

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Ingredients

6 ½ cups fresh raspberries
¾ quart vinegar
⅔ cup white sugar

Nutrition Info

153.6 calories
carbohydrate: 37.6 g
cholesterol: : -
fat: 0.7 g
fiber: 9.1 g
protein: 1.2 g
saturatedFat: : -
servingSize: -
sodium: : -
sugar: 28.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.

  2. Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.

Recipe Yield

1 quart

Recipe Note

Tangy raspberry vinegar with a hint of sweetness is the perfect accent in salad dressings and other dishes.

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