Raspberry Vinegar

In a medium , nonreactive saucepan over low heat , warm the vinegar just until it begins to give off steam.

Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1 / 2-gallon clamp jar.

Pour the warm vinegar over the berries and let it run into the jar , then add the berries to the jar.

Allow the mixture to cool 20 to 30 minutes to room temperature , then seal and shake the jar gently.

Set the jar out of direct sunlight and away from heat to steep for 4 days , shaking it every so often.

While steeping , the vinegar will take on a raspberry hue and the fruit will lose most of its color.

Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large , nonreactive saucepan.

Rinse the jar and return the strained vinegar to it.

Rinse the bowl or saucepan.

Dump the fruit and rinse the sieve.

Dampen a flat-bottom coffee filter , then line the sieve with the filter and fit it over the bowl or saucepan.

Transfer the vinegar to flas.

white wine vinegar, red raspberries