Recipe - Raspberry-Rose Geranium Vinegar

4 cup Red wine vinegar
1 cup Rose geranium leaves,
Washed and patted dry
2 cup Raspberries
One fourth cup Raspberries for final
Bottling
1 (or 2) fresh geranium leaves
For final bottling

Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
but not boiling. Place the raspberries in a widemouthed quart (or larger)
jar and crush lightly with a wooden spoon. Pour in the hot vinegar and
geranium leaves. Cover the jar with plastic wrap and secure with string or
a rubber band. Season for at least 2 weeks in a cool, dimly lit place,
swirling contents occasionally. Strain the vinegar through a sieve lined
with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1
quart.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini