Difference between revisions of "Red Raspberry Vinegar"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 17: | Line 17: | ||
# Cool and store in tightly lidded sterile jars. | # Cool and store in tightly lidded sterile jars. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Raspberry vinegar Recipes]] | [[Category:Raspberry vinegar Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
[[Category:Wine vinegar Recipes]] | [[Category:Wine vinegar Recipes]] | ||
Revision as of 11:12, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Come Into The Kitchen
- Makes about 1½ quarts
Ingredients
- 6 quarts red raspberries
- 1 quart wine vinegar
- sugar
Directions
- Put raspberries, vinegar and sugar in a large glass bowl or stainless steel bowl.
- Let stand in a cool place for about 20 minutes.
- Strain.
- Measure the liquid into an enamel or stainless steel pan and add an equal amount of sugar.
- Bring to a boil and simmer 10 minutes.
- Cool and store in tightly lidded sterile jars.
