Fresh Raspberry Vinegar

Step 1

Puree the berries in a small sized food processor. Strain out the seeds by passing the puree through a mesh strainer. Push out all the puree with the back of a spoon. You should be left with about 2/3 cup of puree.

Step 2

Add about 1/3 to 1/2 cup of vinegar, just taste it and see how you like it. I ended up using 1/3 cup.

Step 3

Store in a capped bottle in the refrigerator. Use within a few weeks.