*  Exported from  MasterCook  *
 
                      RASPBERRY-ROSE GERANIUM VINEGAR
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Red wine vinegar
    1       c            Rose geranium leaves,
                         Washed and patted dry
    2       c            Raspberries
      1/4   c            Raspberries for final
                         Bottling
    1                    (or 2) fresh geranium leaves
                         For final bottling
 
   Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
   but not boiling.  Place the raspberries in a widemouthed quart (or larger)
   jar and crush lightly with a wooden spoon.  Pour in the hot vinegar and
   geranium leaves.  Cover the jar with plastic wrap and secure with string or
   a rubber band.  Season for at least 2 weeks in a cool, dimly lit place,
   swirling contents occasionally. Strain the vinegar through a sieve lined
   with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
   fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
   quart.
  
 
 
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