Flavored vinegar made with soft fruits or berries is excellent with vegetables, duck or liver. What I like to do is to deglaze the pan where I just fried a duck breast with a little bit of raspberry vinegar. It is simply devine!
In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put the raspberries into a sterilized jar. Pour the warm vinegar over the berries and allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from the heat too steep for 4 days, shaking it every so often. While , the vinegar will take on a raspberry hue and the fruit will lose most of its color.
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