(Resource; MasterCook II)

You will need: 3 cups, white organic vinegar, (wine vinegar or regular distilled vinegar) and l/2 pint of raspberries.

In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put ½ pint of the raspberries into a fine sieve or small tea strainer over a sterilized jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room
temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it ever so often. While steeping, the vinegar will take on raspberry hue and the fruit will loose most of its color. Strain the mixture through a fine sieve into a large bowl or nonreactive sauce pan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the tea strainer or sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle. Transfer the vinegar to flasks or bottles. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield and Storage. Yield. 3 cups. Store in Jam or Jelly jars, with protective, non-reactive lids, glass vinegar bottles purchased from Beer Supply Store or glass flasks often available at dollar store.

Variation. For variations, try adding a sprig of fresh lemon thyme in each flask or some other fresh herb before adding vinegar. Fill, seal and steep out of direct sunlight and away from heat for 1 weeks before using or giving as a gift.