Raspberry (and other fruit) vinegar for Yorkies etc.

[Nuff1]

"This is what I found on the UK WI website and I know Mumused to follow the recipe in the East Riding WI recipe book.

You can make fruit vinegar from any single variety of fruit and raspberries, blackberries, blackcurrants, strawberries or redcurrants are the most successful. You will need 2 lbs of fruit (1 kg), 1 pint wine vinegar (600 mls) and granulated sugar.

Crush the fruit with a fork and place in a ceramic or glass bowl and pour over the vinegar. Cover and leave in a cool place for 4 days, mashing the fruit with a potato masher half way through. Pour the fruit and vinegar through a jelly bag and let it drain for several hours. If you squeeze the bag you get more fruity goodness and flavour but the resulting vinegar will be cloudy.

Measure the liquid and for every pint (600 mls), allow 8 ozs to 1 lb sugar (225g-450 g) depending on how much of a sweet tooth you have. Put the sugar and liquid in a saucepan and stir over a moderate heat until the sugar is dissolved. Simmer for 10 minutes, cool slightly and then pour into sterilised bottles. Seal and store in a cool, dark place. The vinegar improves after a couple of weeks or so and it will keep for up to a year."

[Marymon]

Raspberry vinegar, wonderful stuff, was given to me as a child for coughs, provided by my godmother, a nurse.

I made blackberry vinegar in 1976 for my two year old, and he had spoonful before bed stopped any coughing.

I brought it out every winter, I had made three litres, and it did get stronger. But, no side effects, and no best before dates in those far off days.

I passed a bottle onto my son when he got married, 2003, but was thrown out by d-in-l, must have been the dusty, tatty label !!!

You have inspired me to make some again, will have to be frozen raspberries at this time of the year.

Better for the grandchildren than Calpol, although perhaps smaller quantities this time for a shorter shelf life.🤔