Yield: 1 Servings
|12 ounces||White wine vinegar|
|¼ cup||Frozen raspberries; thawed|
|½ cup||Raspberry liqueur|
From: Cheryl Miller <csmiller@...> Date: Fri, 26 Jul 1996 20:24:21 +0000 Combine all ingredients, cover and let stand for 5 days or longer at room temperature. Strain vinegar and pour into a sterilized bottle. Discard raspberries. Makes 16 ounces.
GOOD IDEAS FOR SERVING RASPBERRY VINEGAR: Toss fresh blueberries and raspberries with honey and raspberry vinegar.
Chill until very cold. Serve in melon rings.
Saute calves liver in a skillet. Serve with veyr well-cooked sauteed onions flavored with raspberry vinegar.
Great on spinach salads and baked apples. Serve over hot, baked chicken.
EAT-L Digest 25 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .