|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