Raspberry Vinegar

2 cups fresh raspberries (or 1 pkg, 16 oz. frozen raspberries, thawed and drained) 2 bottles white wine vinegar (17 oz. each) 2 sticks (3 inches each) cinnamon 1/2 cup honey

Combine raspberries and vinegar in a nonmetal bowl; cover and let stand 8 hours. Transfer to a large pan and add cinnamon; bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; stir in honey and let cool. Pour through a large mesh strainer into glass bottles, discarding raspberries and cinnamon sticks. Store at room temperature 2 weeks. Makes 1 quart. Source: Unknown

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