Title: Raspberry-Rose Geranium Vinegar
Categories: Fruit Preserve Condiment
Yield: 1 Servings
| 4 | c | Red wine vinegar |
| 1 | c | Rose geranium leaves, |
| | | Washed and patted dry |
| 2 | c | Raspberries |
| 1/4 | c | Raspberries for final |
| | | Bottling |
| 1 | | (or 2) fresh geranium leaves |
| | | For final bottling |
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
but not boiling. Place the raspberries in a widemouthed quart (or larger)
jar and crush lightly with a wooden spoon. Pour in the hot vinegar and
geranium leaves. Cover the jar with plastic wrap and secure with string or
a rubber band. Season for at least 2 weeks in a cool, dimly lit place,
swirling contents occasionally. Strain the vinegar through a sieve lined
with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
quart.