Raspberry vinegar

Yield: 2 cups

2½ cups (10 ounces) fresh raspberries

2 cups (16 ounces) white balsamic vinegar

2 teaspoons sugar, optional

Cheesecloth for straining vinegar

Place raspberries in a large glass container; crush berries lightly with the back of a spoon.

Warm vinegar in a medium saucepan over low heat. Pour vinegar over raspberries and allow to steep at room temperature for two weeks, shaking occasionally.

Line a strainer with cheesecloth. Strain vinegar into a medium saucepan. Add sugar, stirring over medium heat until sugar is dissolved. Pour into a sterilized glass bottle and seal. Stored in a cool, dark place, vinegar will keep 6 to 8 months.

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