Raspberry Wine Vinegar - cooking recipe

Ingredients

3 c. fresh or frozen raspberries
2 (17 oz.) bottles white wine vinegar
1 c. sugar

Preparation

Combine all ingredients in a saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
Pour mixture through a wire mesh strainer, discarding pulp.
Pour into decorative bottles.
Store in refrigerator.
Yields about 5 cups with 13 calories per tablespoon and 0% fat.