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Raspberry Rose Geranium Vinegar

Recipe name:
Raspberry Rose Geranium Vinegar

Recipe category:
Cheese

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Recipe details: Raspberry-Rose Geranium Vinegar

4 c Red wine vinegar 1 c Rose geranium leaves, Washed and patted dry 2 c Raspberries 1/4 c Raspberries for final Bottling 1 (or 2) fresh geranium leaves For final bottling Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.

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Raspberry Rose Geranium Vinegar

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