Yield
1 1/4 cups.

How to Make It

Step 1

Place 1 cup raspberries in a wide-mouth pint glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over raspberries in jar; cover with lid. Let stand at room temperature 2 weeks.

Step 2

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding raspberries. Add additional fresh raspberries, if desired. Seal bottle with a cork or an airtight lid.

Step 3

Use in vinaigrettes and marinades, or serve over salad greens or fruit salads.

Oxmoor House Cooking Light Collection

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