Condiments Raspberry Vinegar

raspberry vinegar
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

2 quarts ripe raspberries - twice​

1 quart vinegar​

1 lb. loaf sugar per pint of juice​

Instructions:

Put two quarts of ripe fresh-gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four hours, and then strain it through a sieve. Pour the liquid over two quarts of fresh raspberries, and let it again infuse for a day and a night. Then strain it a second time. Allow a pound of loaf sugar to every pint of juice. Break up the sugar, and let it melt in the liquor. Then put the whole into a stone jar, cover it closely, and set it in a kettle of boiling water, which must be kept on a quick boil for an hour. Take off all the scum and when cold, bottle the vinegar for use.​

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Raspberry vinegar mixed with water is a pleasant and cooling beverage in warm weather; also in fevers.​

 

[donna]

Always like the many vinegar recipes. Thanks for adding these.