Tuesday’s Taste Tempters 5.10.11
Posted: Tuesday, May 10, 2011 8:01 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered, submissions must include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipe has been submitted by Pick Tennessee Products.
Ruby Raspberry Vinegar
3 cups raspberries
2 (17-ounce) bottles white wine or champagne vinegar
1 cup sugar
Combine the raspberries, vinegar and sugar in a large saucepan over medium-high heat. Bring to a boil, cover and reduce the heat to low. Simmer 10 minutes.
Pour through a fine-meshed strainer into hot sterilized jars or bottles. Use the back of a wooden spoon to extract as much liquid as possible.
Discard the pulp.
Seal and store in the refrigerator.