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   PRESERVES
Raspberry Vinegar
Makes 600 ml (1 pint).

INGREDIENTS: Fresh raspberries - 175 g (6 oz), thoroughly washed, Vanilla sugar - 1 tbsp, White wine vinegar - 600 ml (1 pint).

COOKING: 1. Pick over the raspberries and discard any fruit that look rotten. Rinse and dry on kitchen towel.
2. Place the vanilla sugar into the vinegar bottle with 3 tablespoons of wine vinegar and swirl around.
3. Carefully add the raspberries. Top up with the remaining vinegar and seal the bottle.
4. Gently turn upside several times to distribute the sugar then store in a dark, cool place for at least one week before using.