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Ruby Raspberry Vinegar
Makes 5 cups

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. Pair this with a really good olive oil, and your ordinary green salad is about to get a facelift. The raspberries give it a color that is magnificent and a flavor that is exceptional. Find local pick-your-own berry farms, farmers’ markets, recipes and more information about Tennessee farm products at or by Financing Available on New & Used Equipment *w/Approved Credit downloading the “Pick TN” mobile app.