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Raspberry Vinegar          CD   Veg    Acc

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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 raspberries.


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 notes below).


5. Strain once more, and pour into sterilized bottles. If you have a few extra raspberries, drop a few into each bottle.


6. Closely seal, label and store for at least 1 month (see notes below).


Notes:    see also General preparations


Bottles and caps - Use 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.


Filling 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.









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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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