Fruit Vinegar Recipe
Ingredients
| White distilled vinegar | 2 Cup (32 tbs) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Raspberries | 2 Cup (32 tbs), strawberries, or blueberries raspberries (for garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 472 Calories from Fat 16
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.06 g0.29%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 343.5 mg14.3%
Total Carbohydrates 92 g30.5%
Dietary Fiber 19.7 g78.6%
Sugars 63.5 g
Protein 4 g7.3%
Vitamin A 2% Vitamin C 132%
Calcium 10.5% Iron 12.4%
*Based on a 2000 Calorie diet
Directions
In a medium-size enameled or stainless steel saucepan, bring the vinegar, wine, and sugartoa boil and simmer, stirring, for 1 minute or until the sugar has dissolved.
2 In a medium-size bowl, mash the raspberries with the back of a spoon and transfer them to the sterilized jar; stir in the vinegar.
Let cool to room temperature, cover tightly, and store for 2 weeks in a cool, dry place.
3 At the end of 2 weeks, strain the vinegar through a fine sieve into a sterilized 1 -quart bottle.
Add a few raspberries fordecoration if desired, and seal with a sterilized lid.
Use within 6 to 12 months
Chef
