1 quart vinegar (good quality white or red wine)
2 lbs ripe raspberries
2 quarts ripe raspberries
1 lb sugar for each pint of raspberrry vinegar

This is from an old recipe (over 150 years old) and is the way raspberry vinegar has always been made in my family. You can use any quantities of ingredients and the recipe may be doubled or halved. What matters are the proportions used.

Put 1 quart of vinegar on 2 lbs. of ripe raspberries, then let them stand, covered with a cheesecloth, in a cool place for 24 hours. Strain the raspberries through a sieve, put the same vinegar in a stainless steel bowl with 2 more quarts of fresh raspberries. Let stand again for another 24 hours. Strain and allow the vinegar to drip through, but to avoid cloudy vinegar, do not crush or squeeze the fruit.

Measure out the strained vinegar and add 1 lb. of sugar for each pint that is measured.

Ladle into quart jars and cover with water. Boil until the vinegar is clear.

Store in a cool, dark place. Makes 4 or 5 quarts.