Summer Fruit Vinegar

• 2 cups fresh fruit (berries in season; raspberries, boysenberries, strawberries, blueberries)
• 2 cups white vinegar
• 1/2 cup sugar

Place all ingredients in medium saucepan and stir gently, but thoroughly. The berries should get bruised to release flavor, but not mashed. Cook on high heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer for 3 minutes. Then, remove from heat and let cool completely. Pour into glass container, cover top with plastic wrap, then the container lid, and store in refrigerator for 3 weeks. Strain the vinegar through a colander to remove seeds and berries. Strain the vinegar a second time through a coffee filter placed inside the colander, removing all other fruit particles. This will take quite a while to fully drain. Store in sterile glass jar or bottle and then decorate with ribbon for gift giving. Fruit vinegar can be used as vinaigrette, topping for fresh fruit or to deglaze pans when cooking.