Combine vinegar and sugar in a non-aluminum two quart saucepan. Heat until very hot, stirring occasionally. Do not boil, as vinegar becomes cloudy if allowed to boil Pour into glass bowl, stir in raspberries and cover with plastic wrap. Let stand in a cold place about one week until desired amount of flavor develops.

Strain through fine mesh sieve or cheesecloth twice. Store up to 6 months in a jar or bottle with tight-fitting lid in refrigerator. Yield: one cup