One of our favourite recipes here on the hill which accompanies most lunchtimes is Raspberry Vinegar. We drizzle this over our award-winning salad and serve it alongside bread, cheeses and often a dish made by the students. Students also love this condiment which makes it all the more rewarding for everyone!
Taken from the River Cottage Handbook No.2:
700ml Organic cider vinegar or white wine vinegar
Granulated Sugar (450g per 600ml total juice volume)
Put the raspberries in a bowl and crush them lightly with a wooden spoon. Add the vinegar. Cover the bowl and leave the fruit and vinegar to steep for 4-5 days, stirring occasionally.
Pour the fruit and vinegar into a scalded jelly bag or piece of muslin suspended over a bowl and leave to drain overnight (we often use an upturned stool for this bit). You can squeeze it a little if you like.
Measure the liquid and then pour into a saucepan. For every 600ml of fruit vinegar, add 450g sugar. Place over a low heat and bring gently to the boil, stirring until the sugar has dissolved. Boil for 8-10 minutes, removing any scum as it rises. Remove from the heat and leave to cool. Bottle and seal when cold. Use within 12 months.