*  Exported from  MasterCook II  *
                             RASPBERRY VINEGAR
 Recipe By     : Homemade in the Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oils, Vinegars, & Condiments
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          white wine vinegar
    1      pint          red raspberries, plus 1/2 pint (optional)
                         for decoration
 In a medium, nonreactive saucepan over low heat, warm the vinegar just until
 it begins to give off steam (do not bring to a boil). Put 1 pint of the
 raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
 Pour the warm vinegar over the berries and let it run into the jar, then add
 the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room
 temperature, then seal and shake the jar gently. Set the jar out of direct
 sunlight and away from heat to steep for 4 days, shaking it every so often.
 While steeping, the vinegar will take ona  raspberry hue and the fruit will
 lose most of its color. Strain the mixture through a fine sieve into a large
 batter bowl (with a handle or into a large, nonreactive saucepan. Rinse the
 jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump
 the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line
 the sieve with the filter and fit it over the bowl or saucepan. Pour in the
 vinegar a bit at a time, allowing it to drip into the receptacle. Transfer
 the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole
 raspberries on a wooden skewer and put the skewer into the container before
 filling. The vinegar should be ready to use immediately, with a shelf lifeof
 at least 1 year.
 YIELD: 6 cups
 For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a
 flask or bottle before adding the vinegar. Fill, seal, and steep out of
 direct sunlight and away from heat for 1 week before using or shipping.
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