Raspberry Vinegar
New York Times Magazine, August 1, 2010
Ingredients:
1 cup red wine vinegar
1-1/2 quarts freshly picked red raspberries
Sugar (see below for amount)
Preparation:
1. In a non-reactive bowl, combine the vinegar and the raspberries. Cover and let macerate for 3 days.
2. After 3 days, mash the raspberries in the bowl, then strain the liquid through a fine mesh sieve lined with cheesecloth. To every 1 cup of juice, add 1/2 pound of sugar (1-1/4 cups plus one teaspoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer gently for 15 minutes. Let cool, then bottle. Makes about 1 quart. Keep refrigerated for up to 3 months.
To Serve:
Add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, and rum, brandy, or prosecco to taste.
