Vegetarian Fruit Cold
Accompaniment Preserve Preserves
900g/2lb Fresh or Frozen Raspberries
600ml/20fl.oz. Red Wine Vinegar
1. Place half the raspberries in a bowl and cover with the
vinegar. Cover and leave in a warm place for 1 week, stirring from time to time.
2. Strain off the liquid into another bowl and discard the soaked
3. Add the remaining
raspberries to the strained off liquid, cover and leave in a warm place for
another week, stirring from time to time.
4. Prepare the bottles (see
Strain once more, and pour into sterilized bottles. If you have a
few extra raspberries, drop a few into each bottle.
Closely seal, label and store for at least 1 month (see notes below).
see also General
and caps -
bottles which are free from cracks, chips or flaws.
Prepare the bottles by washing well in warm soapy water and rinsing
thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm. Boil the screw tops or corks in water for 10
minutes just prior to use.
the bottles – Fill
with the liquid to within 2.5cm/1 inch of the top. Whilst still hot, seal well
with a screw top or a cork.
Storage – Store
in a cool dark place for 1 month before consuming.