Many, many days from now, when the spiteful rain beats sharply on the window panes, the cold wind rattles all the sash windows and when someone you love has a cold, you will be so pleased that you have a bottle of this magical, pure and natural potion in your store cupboard. Raspberry Vinegar and hot water soothes a sore throat and helps a tickly cough and brings with it a loving comfort which ordinary warm drinks can not match. And in the meantime…it brings a fabulous tangy freshness and piquancy when poured over ice cream; it can be used to deglaze a pan when cooking meat and is prefect in salad dressings. Why not give it a try?
- 2 lb (900 g) raspberries
- 1 pint (570 ml) white wine vinegar
- Put the raspberries into a wide-mouthed jar and crush them lightly with the back of a wooden spoon. Cover with cold vinegar.
- Tightly cover and leave for 7 days, shaking occasionally.
- Strain through muslin or through a jelly bag, squeezing out as much juice as possible.
- Measure the juice and transfer to a pan.
- Add 4 ozs(112 g) to 12 ozs (337 g) of sugar per pint of juice extracted, according to taste.
- Heat gently, stirring until the sugar has dissolved and then bring to the boil.
- Boil for 10 minutes and pour into hot, sterilized bottles or jars and seal.
Note: You can omit any sugar if you want but this vinegar still needs to be brought to the boil for 10 minutes before final bottling.
Makes about 1½ pints (870 ml) of Raspberry Vinegar.
I usually make a batch using 6 ozs of sugar per pint of juice to use for vinaigrette, but for a cold remedy I always add a lot more sugar- usually 10 oz per pint of juice.