1 cup red wine vinegar
2. Add enough vinegar to cover raspberries.
3. Cover mixture and let sit at room temperature for 1 to 2 weeks.
4. Set a strainer over a bowl; line with a double layer of cheesecloth or use a very fine strainer.
5. Pour vinegar mixture through strainer. If using cheesecloth, twist to release juices, just until thicker juices begin to strain from it.
6. Compost the solids.
7. Pour vinegar into a clean 8-ounce bottle or jar. Cover and chill up to 6 months.
2 Tbsp. sugar, if berries are not sweet
2 cups white balsamic vinegar
2. Transfer to a bowl and add vinegar. Let stand 1-2 hours.
3. Set a strainer over another bowl; line with a double layer of cheesecloth or use a very fine strainer.
4. Compost the solids.
5. Pour vinegar into a clean bottle or jar. Cover and chill up to 6 months.
Source: Adam’s Berry Farm in Charlotte, VT