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Aunt Sue's Raspberry Vinegar

Makes 12 bottles.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 4 - quarts red raspberries
  • 1 - quart cider vinegar
  • 2 - pounds sugar for each pint of juice
  • Water

Directions

  1. Place 2 quarts of raspberries in a large, cold crock or jar.  Pour vinegar over them and let it stand for 2 days. 

  2. 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 juice.

  3. 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. 

  4. Simmer for 10 minutes, strain, and bottle.  "Make tight shut." 

  5. 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

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