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| 12 x ca. 30 g | white wine vinegar |
| 1/4 Tasse | Frozen raspberries; thawed |
| 1/2 Tasse | Raspberry liqueur |
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Combine all ingredients, cover and let stand for 5 days or longer at room temperature. Strain vinegar and pour into a sterilized bottle. Discard raspberries. Makes 16 ounces.
Good Ideas For Serving Raspberry Vinegar:
Toss fresh blueberries and raspberries with honey and raspberry vinegar. Chill until very cold. Serve in melon rings.
Saute calves liver in a skillet. Serve with veyr well-cooked sauteed onions flavored with raspberry vinegar.
Great on spinach salads and baked apples. Serve over hot, baked chicken.
Eat-L Digest 25 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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