|Raspberries||1 Cup (16 tbs)|
|Malt/Wine/ cider vinegar||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
To each pound of ripe fruit allow 1 pt wine or malt vinegar.
Pick over the raspberries, cover them with vinegar, and allow to stand for 4 days.
Strain through a fine hair or nylon sieve (do not press the fruit).
To each pint of strained vinegar add 4-5 oz sugar.
Simmer gently for 10 min.; bottle.