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Raspberry Vinegar

Raspberry Vinegar

9 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups (500mL.) fresh or canned raspberries (if from canned include the juice)
3/4 cup (175mL.) red wine vinegar
3/4 cup (175mL.) white wine vinegar
1/2 cup (125mL.) granulated sugar
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Let's Make It
1
Place raspberries, both vinegars and sugar in medium stainless steel saucepan. Bring to a boil on high. Reduce heat to medium-low. Cover, simmer gently for 5 minutes. Cool, and then chill overnight.
2
Strain through a sieve or a jelly bag, pressing to extract liquid. Discard pulp.
3
Pour liquid into glass bottles with tight fitting lids. Store up to 3 months in the refrigerator.
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