|Wine vinegar||2 Cup (32 tbs) (White Wine Variety)|
|Sugar||1 Cup (16 tbs) (For Each Cup Of Juice)|
Combine raspberries and vinegar in a glass bowl or earthenware crock.
Cover with a cloth and tie up well to keep out insects.
Let stand for 4 days.
Drain into a jelly bag and let drip overnight into a glass container.
The next day measure the juice.
There should be about 3 cups.
Place in a saucepan and add 1 cup sugar for each cup of juice.
Bring to the boil.
Boil 20 minutes.
Pour into hot, sterilized sealers or bottles.
Serving size: Complete recipe
Calories 1849 Calories from Fat 103
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 57.3 mg2.4%
Total Carbohydrates 427 g142.4%
Dietary Fiber 123 g491.9%
Sugars 283.5 g
Protein 23 g45.8%
Vitamin A 12.5% Vitamin C 830.1%
Calcium 50.4% Iron 84.6%
*Based on a 2000 Calorie diet