Why not make your own brightly flavoured raspberry vinegar? It’s really easy and it tastes far better than the store bought varieties. You can use fresh or frozen berries making this a handy recipe for the winter months.
I’ve included two recipes, both taste great. One focuses on raw apple cider vinegar and requires time while the other uses wine vinegar and can be whipped up in under thirty minutes. Both taste wonderful.
Raspberry vinegar is great for making a “mock” vinegar shrub (add a splash to your soda or a cocktail). Its also the perfect ingredient for a vinaigrette and can be simmered down to make a balsamic type reduction. It’s especially nice drizzled over ice cream with a few slivers of chocolate.
Raw Raspberry Vinegar
- 2 cups raw apple cider vinegar
- 3/4 cup sugar
- 2 cups Raspberries
- Combine the raspberries and the sugar in a bowl, stir well, and cover with parchment paper. Allow to macerate in the refrigerator for two days, stirring each day.
- On the third day, add the vinegar and stir well. Once the sugar is dissolved, strain the mixture through a fine mesh sieve and fine cheesecloth into a sterilized bottle. Squeeze it out really well to get all the juice.
- Give it a shake every few days for the next week, to dissolve the remaining sugar crystals. The flavour intensifies with age so let it sit a while before using.
Red Wine Raspberry Vinegar
- 2 cups red wine vinegar
- 3/4 cup sugar
- 2 cups raspberries
- Combine the vinegar, raspberries and the sugar in a pan. Gently simmer for 15-20 minutes on med-low heat.
- Strain the mixture through a fine mesh sieve and cheesecloth into a sterilized bottle. Squeeze it out really well to get all the juice.
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