Raspberry, lemon and orange vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | White-wine vinegar |
| ½ | cup | Frozen unsweetened raspberries |
| Peel of 1 lemon; (yellow part only) | ||
| Peel of 1 orange; (orange part only) | ||
Directions
Mix vinegar and raspberries. Pour into a 1-quart bottle. Cut lemon and orange peels into long strips; add to bottle. Close tightly and let stand at room temperature at least 2 weeks. To present as a gift, pack into old-fashioned pressed-glass bottles or simple clear decanters. Tie with ribbons. Yield: About 1 quart.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Adapted from "The Joy of Christmas" by Helen Feingold and Mary Lee Grisanti By Cheri Swoboda Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.
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