Raspberry Vinegar (Recipe from 1893)

Raspberry Vinegar (Recipe from 1893) >>>

New Zealand Mail, Issue 1089, 13 January 1893, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Raspberry Vinegar recipe converted to metric.

1. Ingredients:

   • 2 quarts white wine vinegar ≈ 2.27 liters

   • 2 quarts raspberries ≈ 2.27 liters (about 900g to 1kg raspberries depending on size)

   • 1 lb loaf sugar per pint of liquid ≈ 450g of sugar per 570ml of liquid

2. Instructions:

   1. Put the vinegar and raspberries into a large stone jar.

   2. Cover with a piece of muslin and let it stand for a week, stirring daily.

   3. Strain the liquid through a fine sieve.

   4. For every pint (~570ml) of liquid, add 450g of loaf sugar.

   5. Stir until the sugar dissolves.

   6. Cover and place in a saucepan of boiling water, simmer gently for 1 hour, skimming off any scum.

   7. Once cooled, bottle in non-glazed jars or bottles and seal.

Note: Avoid using glazed jars, as the glaze may render the vinegar unwholesome.