Season: July to August. Historically, sweetened vinegars were valued for their medicinal qualities and were typically used to relieve coughs and treat fevers and colds. During the nineteenth century, raspberry vinegar in particular was recommended as a refreshing tonic to overcome weariness. But fruit vinegars have a multitude of culinary uses too, and I certainly wouldn’t want to be without a bottle or two in the kitchen. Use raspberry vinegar on salads–either neat or blended with olive oil. I also love it trickled over goat’s cheese, crepes, and even ice cream. You’ll also find that a spoonful adds a lovely piquancy to savory sauces. For a revitalizing summer drink, mix a couple of tablespoonfuls of raspberry vinegar with soda or tonic water and add ice. The fruit for a vinegar needs to be gathered on a dry day. If the fruit is wet, it will dilute the vinegar and adversely affect its keeping quality.

　　

Ingredients

makes 6 cups

　　2 1/4 pounds raspberries

　　2 1/2 cups cider vinegar or white wine vinegar

　　Granulated sugar

　　

Step 1

Put the raspberries in a bowl and crush them lightly with a wooden spoon. Add the vinegar. Cover the bowl and let the fruit and vinegar steep for 4 to 5 days, stirring occasionally.

　　

Step 2

Pour the fruit and vinegar into a jelly strainer bag or piece of cheesecloth suspended over a bowl (see p. 33) and let drain overnight. You can squeeze it a little if you like.

　　

Step 3

Measure the liquid, then pour into a saucepan. For every cup of fruit vinegar, add 1 cup of sugar. Place over low heat and bring gently to a boil, stirring until the sugar has dissolved. Boil for 8 to 10 minutes, removing any scum as it rises. Remove from the heat and let cool, then bottle and seal (see p. 125). Use within 1 year.

　　

VARIATIONs

Step 4

Replace the raspberries with the same quantity of strawberries, black currants, or blackberries to create other fruit vinegars.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.