This beautiful raspberry- and thyme-infused vinegar works well in vinaigrettes. Combine with walnut oil and a pinch of salt and toss with baby spinach and goat cheese for a quick salad. Or stir into a little bit of raspberry preserves and use as a glaze for pork tenderloin. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.
Make Ahead Tip: Refrigerate for up to 1 year.
Equipment: 3 pint-size (2-cup) glass canning jars; cheesecloth