|White distilled vinegar||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Raspberries||2 Cup (32 tbs), strawberries, or blueberries raspberries (for garnish)|
1 Sterilize a 1-quartwide-mouthjaranditslidby 1 boilingthem for 1 0 minutes.
In a medium-size enameled or stainless steel saucepan, bring the vinegar, wine, and sugartoa boil and simmer, stirring, for 1 minute or until the sugar has dissolved.
2 In a medium-size bowl, mash the raspberries with the back of a spoon and transfer them to the sterilized jar; stir in the vinegar.
Let cool to room temperature, cover tightly, and store for 2 weeks in a cool, dry place.
3 At the end of 2 weeks, strain the vinegar through a fine sieve into a sterilized 1 -quart bottle.
Add a few raspberries fordecoration if desired, and seal with a sterilized lid.
Use within 6 to 12 months
Serving size: Complete recipe
Calories 479 Calories from Fat 16
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.06 g0.29%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.2 mg0.6%
Total Carbohydrates 88 g29.2%
Dietary Fiber 19.7 g78.6%
Sugars 64 g
Protein 4 g7.3%
Vitamin A 2% Vitamin C 132%
Calcium 11% Iron 13.2%
*Based on a 2000 Calorie diet