Title: Raspberry Vinegar #2
Categories: Sauce Condiment Vegan
Yield: 1 Recipe

650	g	Raspberries
1 3/16	l	Malt vinegar
900	g	Sugar

Cover the raspberries with water in a large pan, and simmer for 20 minutes. Strain off the juice - there will be about 1.2 litres (2 pints). Add the vinegar and the sugar and stir over a gentle heat. Bring to the boil and simmer for 15-20 minutes, until the liquid becomes syrupy and clings to a spoon. Decant into clean glass bottles and cork. Store in a cool, dark place where it will keep indefinitely.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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