Raspberry Vinegar I Recipes

HOMEMADE RASPBERRY VINEGAR

Steps:

• Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
• In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
• Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.

RASPBERRY VINEGAR

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

RASPBERRY VINEGAR

Steps:

• Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
• Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

RASPBERRY RED WINE VINEGAR

Steps:

• Place raspberries, both vinegars and sugar in medium stainless steel saucepan.
• Bring to a boil on high. Reduce heat to medium-low, cover simmer gently for 5 minutes.
• Cool liquid. Chill overnight.
• Strain through fine sieve, pressing to extract liquid.
• Discard pulp. Pour liquid into glass jar with tight fitting lid. Chill.
• My family's favorite salad dressing.
• 1/2 cup oil.
• 1/4 cup raspberry vinegar.
• 1/4 cup white sugar.
• 1/4 cup ketchup.
• 1 tbsp steak sauce.
• In a 2 cup glass measuring cup add all ingredients and blend with a stick blender.
• This is a sweet dressing.

RASPBERRY HONEY VINEGAR

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a sterilized bottle or decanter. Cover and refrigerate until ready to use.

RASPBERRY VINEGAR

Steps:

• In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
• Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
• To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.

RASPBERRY VINEGAR CORDIAL

Steps:

• Mash berries with a wooden spoon in a large bowl. Stir in vinegar. Cover with plastic wrap, and let stand until liquid turns deep red, 24 to 36 hours.
• Line a fine sieve with cheesecloth. Pour berry mixture through sieve into a medium saucepan, pressing to release juice; discard solids. Stir in sugar.
• Bring berry mixture to a boil over high heat. Cook 10 minutes. Remove from heat. Skim foam from surface. Let cool completely. Cordial can be refrigerated in an airtight container up to 4 months.
• To serve, fill each glass with ice; add about 3 tablespoons cordial, and top with about 1 cup seltzer.

RASPBERRY VINEGAR TART

Steps:

• Prepare the crust: In a food processor, grind the cookies until you have 1½ cups crumbs. Transfer to a bowl. If using the freeze-dried raspberries, process them in a food processor, spice grinder or mortar and pestle until they are reduced to powder. There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine. Butter a 9-inch tart pan, put the crumbs in the middle and slowly drizzle the melted butter into the crumbs. Mix until the crumbs resemble the texture of wet sand. (You may not need all the butter; you can discard the rest.) Firmly press the crumbs against the sides and bottom of the pan until about ¼ inch thick.
• Chill in the refrigerator, or even the freezer, for 1 hour. Preheat the oven to 350 degrees. Bake the crust until the base is dry, about 15 to 20 minutes. Remove from the oven and let cool completely. Keep the oven on.
• Make the filling: Whisk together the eggs and ¼ cup sugar. In a 1-quart saucepan, whisk together the flour and remaining ¾ cup sugar, then whisk in water, red-wine vinegar and raspberry vinegar. Bring to a boil, whisking until the sugar is dissolved, then add to the egg mixture in a slow, steady stream, whisking vigorously to prevent the eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats back of spoon, 12 to 15 minutes. Do not boil. Pour a ½-inch-thick layer of filling into the chilled tart crust.
• Bake the pie in the middle of the oven until the filling is set, about 15 minutes, then cool completely in the pan. Chill in the refrigerator.
• Whisk the heavy cream with the raspberry vinegar and St-Germain until stiff peaks form. Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.

RASPBERRY VINEGAR I

Steps:

• Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.n

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE

Steps:

• Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• Combine remaining ingredients; pour evenly over chicken breasts.
• Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• Turn occasionally.
• Remove chicken from marinade, reserving marinade.
• Arrange in one layer in greased 9x13-inch pan.
• Pierce skin in several places with sharp knife.
• Cover with foil.
• Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.