Aunt Sue's Raspberry
Makes 12 bottles.
- 4 - quarts red raspberries
- 1 - quart cider vinegar
- 2 - pounds sugar for each pint of
Place 2 quarts of raspberries in a
large, cold crock or jar. Pour vinegar over them and let it stand
for 2 days.
Drain off the vinegar and pour it back over the rest of
the raspberries. Measuring 2-pounds for each pint of juice will
require about 12-pounds of sugar, depending upon the quantity of
Place the sugar, all the berries,
and the vinegar in a large kettle and bring to a boil. If too
strongly vinegar-flavored, add a little water and a pound of sugar
for each cup of added water.
Simmer for 10 minutes, strain, and
bottle. "Make tight shut."
To serve, take 1 part syrup to 3
parts water, add sliced lemon and ice.
From John Joseph
Stoudt, who wrote Pennsylvania German Folk Art