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Raspberry Vinegar          CD   Veg    Acc

Vegetarian  Fruit  Cold  Accompaniment  Preserve  Preserves  Preserving

 

Ingredients

900g/2lb Fresh or Frozen Raspberries
600ml/20fl.oz. Red Wine Vinegar

 

Instructions

 

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

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

More Jams, Pickles, Preserve Recipess

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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