Total - 2 weeks
Makes 3 cups
Ingredients -
- 24 ounces raspberries, rinsed and dried
- 1 bottle (17 oz) Champagne vinegar
Directions -
- In a 1-quart jar, combine the berries with the vinegar.
- Cover tightly and let stand at room temperature for at least 2 weeks and up to 3 weeks.
- Strain the vinegar into a clean glass bottle.
(Food & Wine August 2013)
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