Raspberry Vinegar

Raspberry Vinegar
2 cups fresh raspberries (or 1 pkg, 16 oz. frozen raspberries, thawed and drained)
2 bottles white wine vinegar (17 oz. each)
2 sticks (3 inches each) cinnamon
1/2 cup honey
Combine raspberries and vinegar in a nonmetal bowl; cover and let stand 8 hours. Transfer to a large pan and add cinnamon; bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat; stir in honey and let cool. Pour through a large mesh strainer into glass bottles, discarding raspberries and cinnamon sticks. Store at room temperature 2 weeks. Makes 1 quart.
Source: Unknown
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes