Free Recipe Raspberry-Rose Geranium Vinegar

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Raspberry-Rose Geranium Vinegar Recipe

4 c Red wine vinegar
1 c Rose geranium leaves,
Washed and patted dry
2 c Raspberries
1/4 c Raspberries for final
1 (or 2) fresh geranium leaves
For final bottling

Raspberry-Rose Geranium Vinegar Preparation

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. From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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