900g (2lb) fresh raspberries
1.2 litre (2pt) good white vinegar
900g (2lb) granulated sugar
Put the raspberries into a non-metallic bowl and crush well. (I use my hands, as you‘ve probably guessed by now!) Then pour over the vinegar, cover and leave for 7 days at the most. Strain the red liquid into a saucepan and add the sugar. Heat gently until the sugar has dissolved, then boil rapidly, removing the scum as it rises to the top. Finally leave to cool down and funnel into a bottle and cork it. The vinegar is now ready to use, and will keep for about 6 months in a fridge.