Raspberry vinegar can be bought on line but it's easy to make your own. Drop a few raspberries into a bottle of white wine vinegar. Give it a good shake and leave in a cool dark place for a month or so. Strain the vinegar into a clean bottle leaving behind the bits of raspberry and you're ready to go.
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Ingredients
- 200 ml raspberry vinegar
- 200 g caster sugar
- 1 tbsp powdered pectin
- 200 ml white wine
- 2 large handful mint leaves finely chopped
Instructions
- Heat the raspberry vinegar to boiling point and let it bubble to reduce by a quarter.
- Mix the sugar with the pectin and whisk into the vinegar. Continue to whisk until the sugar has completely dissolved. Pour in the wine, bring to the boil, lower the heat and simmer for 10 minutes.
- Add the chopped mint and remove from the heat. Pour into sterilised jars, seal and leave to cool. It's a very loose jelly.
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