Pair this with a really good olive oil and your ordinary green salad is about to get a face lift. The raspberries give it a color that is magnificent and a flavor that is exceptional.
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 ten 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.
Yield: 5 cups
Drizzle on a green salad and pair with Seyval from Clinch Mountain Winery
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