Raspberry Vinegar

Use only the freshest raspberries for this vinegar. Champagne vinegar has a very subtle, smooth flavor that goes perfectly with the light raspberry taste, and is excellent in vinaigrettes, tossed with cold pasta salads, or fresh green salad. Add a bit to poultry while cooking, as well. 1/2 cup fresh red raspberries, picked for the best quality 1 tablespoon sugar 1 cup champagne vinegar Two 1/2 inch x 3 inch strips of lemon peel 2 whole cloves One 2 inch cinnamon stick 5 fresh raspberries Rinse and dry the berries well. Mix the sugar and vinegar in a sterilized glass container, and shake or stir with a wooden spoon until the sugar is dissolved. Add 1/2 cup berries, lemon peel, cloves and cinnamon to the container, and seal it tightly with a non-metallic lid or cork. Place in a cool, dark place, or refrigerate for 1 week and then strain it. Add 5 fresh raspberries and the strained vinegar to a sterilized glass bottle, seal tightly with cork or non-metallic lid, and store in a cool, dark place. Use within 4 months.