Raspberry-rose geranium vinegar
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Raspberry-rose geranium vinegar
  Vinegar    Preserves  
Last updated 6/12/2012 1:19:56 AM. Recipe ID 51459. Report a problem with this recipe.
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      Title: Raspberry-rose geranium vinegar
 Categories: Fruits, Preserves
      Yield: 1 Servings
      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
  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.

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Recipe ID 51459 (Apr 03, 2005)

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