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Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.