Fruit Vinegar

Makes: 1.2lt (2 pints)

600ml (1 pint) Wine or Cider Vinegar
450g (1lb) Raspberries, Blackberries or Blackcurrants
Sugar

Wash the fruit.
Place the fruit into a large glass or ceramic bowl, pour over the vinegar.
Cover with a cloth and leave to stand in a cool place for 4 - 7 days, stirring occasionally.
Strain the liquid and measure the volume, add 450g (1lb) of sugar for each pint (600ml) of liquid.
Place the liquid into a heavy bottomed saucepan, heat gently, add the sugar, stirring until fully dissolved.
Bring to the boil for 10 minutes.
Pour into bottles and seal.
Leave for 2 weeks to allow the flavour to mature
Should keep for 6 months.

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Fruit Vinegar

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