Place the raspberries in a large bowl with the vinegar and cover with plastic wrap. Let stand on your counter 5 days. This mixture should be stirred daily. After 5 days, strain and measure the liquid. For every 2-1/2 cups liquid, add one pound of sugar. Pour mixture into bottles. This recipe makes 4-1/2 cups. Again, I use raspberries because they are a family favorite, but feel free to experiment and suit your own tastes. I'm sure blackberries and plums would work nicely. This vinegar will let you make a great raspberry vinaigrette dressing. If placed in the right bottle, little wrapping is required.