| #1 |
I've mentioned raspberry vinegar a few times so looked up a recipe for you.
Put 450g/1lb raspberries or other fruit into a lidded container with 600ml/1 pint of cider vinegar.
Mash the fruit a little with a wooden spoon.
Leave covered for a fortnight.
Strain well and put in a pan with 255g/8oz caster sugar for each 600ml/1 pint of vinegar.
Simmer for 10 minutes.
Leave to cool and bottle.
I use the pulp leftover from jam making - after straining the fruit to make jelly preserves.
If its already sweetened, just add vinegar and simmer for 10 minutes.
I've used all sorts of fruit - raspberry, blackberry, mixed with elderberry.
Nice diluted with water as a drink too.
Put 450g/1lb raspberries or other fruit into a lidded container with 600ml/1 pint of cider vinegar.
Mash the fruit a little with a wooden spoon.
Leave covered for a fortnight.
Strain well and put in a pan with 255g/8oz caster sugar for each 600ml/1 pint of vinegar.
Simmer for 10 minutes.
Leave to cool and bottle.
I use the pulp leftover from jam making - after straining the fruit to make jelly preserves.
If its already sweetened, just add vinegar and simmer for 10 minutes.
I've used all sorts of fruit - raspberry, blackberry, mixed with elderberry.
Nice diluted with water as a drink too.
The Moneyless Chicken says:-
Use it up, wear it out, make it do or do without.
Use it up, wear it out, make it do or do without.
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