makes 800 ml (28 fl oz) | prep time 10 mins, plus 3 days macerating | cook time 30 mins

• 500 g (1 lb 2 oz) fresh or frozen raspberries

• 500 ml (17 fl oz/2 cups) quality red wine vinegar

• 75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar

Put the raspberries in a glass or ceramic bowl, pour over the vinegar, cover and allow to macerate for 3 days.

Mash the raspberries in the bowl, using very clean hands or a fork, then strain the liquid through a fine-mesh sieve lined with cheesecloth. Squeeze the fruit firmly in your hands to extract every last drop of flavour from the raspberries.

Combine the raspberry vinegar and sugar in a saucepan, add 80 ml (2½ fl oz/1/3 cup) water and bring to a gentle simmer (not a boil!) for 30 minutes. Let cool completely, then transfer to sterilised bottles.

Use immediately or allow the flavours to develop as the months go by.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.

fermented raspberry vinegar

Increase the quantity of sugar in this recipe to 300g - to ferment the sugar will be “eaten up” and create a slight fizziness to your brew.

To ferment your vinegar, combine your ingredients in a sterilised jar with 500ml water, cover and store in a cool place for one month. Burp the lid every week to release excess gas. Strain and use. Store in the fridge in an airtight bottle (preferably with a swing-pop lid).