Black Raspberry Vinegar

Black raspberry vinegar makes a delicious and versatile dressing/vinaigrette for salads or roast vegetables – a refreshing change from citrus-based dressings. It also complements almost anything that can be tossed into a salad, including feta, nuts, lentils and dried fruits. Use either frozen or fresh raspberries.

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Instructions

1.	Thaw the raspberries (if using frozen) in a wide- mouthed ceramic or glass jar. Mash lightly.
2.	Bring the vinegars to simmer point with the sugar, stirring occasionally to ensure the sugar is completely dissolved. Cool before adding to the crushed fruit.
3.	Cover tightly and store in a cool dark place for at least 1 week and up to 2 weeks.
4.	There should be no need to refrigerate unless the weather is very hot. Stir every 2–3 days.
5.	Strain through muslin, preferably, and discard the fruit pulp.
6.	Bring the strained liquid to simmer point and simmer on low for 7–10 minutes.
7.	Store in sterilised bottles sealed with sterilised caps or corks.
8.	Refrigerate any not used after 2 months, or earlier if the weather is hot.