- Ripe raspberries
- Malt vinegar
- Caster sugar
- To each 1 lb (500 g) fruit, add 1 pint (300 ml) vinegar. Place in a china or glass bowl, cover with a clean cloth and leave to soak for 3-5 days.
- Strain off the liquid through a double muslin or a jelly bag.
- To each 1 pint (300 ml) liquid, add 1 lb (500 g) caster sugar. Boil for 10 minutes and pour into sterilized bottles.