Side Pannel
Raspberry-Rose Geranium Vinegar
Raspberry-Rose Geranium Vinegar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit
Ingredients List
- 4 c Red wine vinegar
- 1 c Rose geranium leaves,
- Washed and patted dry
- 2 c Raspberries
- 1/4 c Raspberries for final
- Bottling
- 1 (or 2) fresh geranium leaves
- For final bottling
Directions
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
but not boiling. Place the raspberries in a widemouthed quart (or larger)
jar and crush lightly with a wooden spoon. Pour in the hot vinegar and
geranium leaves. Cover the jar with plastic wrap and secure with string or
a rubber band. Season for at least 2 weeks in a cool, dimly lit place,
swirling contents occasionally. Strain the vinegar through a sieve lined
with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
quart.
but not boiling. Place the raspberries in a widemouthed quart (or larger)
jar and crush lightly with a wooden spoon. Pour in the hot vinegar and
geranium leaves. Cover the jar with plastic wrap and secure with string or
a rubber band. Season for at least 2 weeks in a cool, dimly lit place,
swirling contents occasionally. Strain the vinegar through a sieve lined
with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
quart.
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