Fruit Vinegars

Ingredients

• acid fruit
• half as much cold water
• 2 to 3 pounds sugar
• 1 quart cider vinegar
• spices

Instructions

1. Pick and wash the fruit. Put over the fire to scald. When it has boiled a minute or two, add half as much cold water as fruit, and bring again to a boil. Skim clean, remove from fire, and let stand until the next day.
2. Strain the mixture, then measure the juice. Add two to three pounds of sugar to each gallon of juice, according to tartness desired. Put over the fire and simmer for twenty minutes, skimming clean. Boil in spices tied up in thin muslin.
3. If the mixture seems watery, boil another twenty minutes until the syrup shows rather rich. Remove from fire and add a quart of cider vinegar for each gallon of syrup. Mix well, bottle while still hot in small bottles, cork and seal.
4. To serve, mix half and half with ice water, or pour over finely broken ice, or use as a flavoring to hot or cold tea. Use a spoonful to the cup or glass of tea.