Wednesday, November 28, 2007

Tales of the Unexpected

Forgive me if I give only one recipe today. However, this one would make a good Christmas gift, especially if you have raspberries in the freezer that you may have grown yourself.
Raspberry Vinegar:
3 lb (1.5kg) raspberries
4 cups (32 fl.oz) white wine vinegar
Put the raspberries into a container, pour over the vinegar, cover and leave to stand for ten days. Stir gently each day, then - when the time is up - strain through muslin, leaving until all the drips have stopped, but do not squeeze the bag or the end result will be cloudy.
Measure the vinegar, and to each 16 fl.oz (2 cups) of liquid allow 1 lb (500g) sugar. Bring the vinegar gently to the boil and stir in the sugar. Simmer for 10 minutes, skimming if necessary.
Cool, bottle and seal securely. Store in a cool place.