Raspberry Vinegar 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.

HOW TO MAKE RASPBERRY VINEGAR

Steps:

• Put the raspberries into the mixing bowl. Gently pour the vinegar over top of the raspberries.
• Cover the bowl and set aside in a cool, dark and dry spot. Allow to stand for 1 week. Stir it occasionally and make sure that the raspberries are completely covered by the vinegar.
• Strain the liquid and discard the raspberries.
• Pour the infused vinegar into the saucepan. Add the sugar.
• Bring to the boil. Then reduce the heat and simmer for 10 minutes, stirring frequently to help the sugar dissolve.
• Remove the pan from the heat. Allow to cool.
• Pour into the sterilised bottles and seal. Store in a dark, cool and dry place for up to 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.

SELBST GEMACHTER HIMBEERESSIG (HOMEMADE RASPBERRY VINEGAR)

Steps:

• Mash raspberries with a fork in a bowl. Pour in vinegar; mix well to combine. Transfer to a glass container with a lid; cover and let stand until flavors combine, about 24 hours.
• Strain vinegar through a fine sieve into a bowl; discard raspberry pieces. Strain vinegar again through a coffee filter into a clean bottle and seal tightly.

RASPBERRY VINAIGRETTE DRESSING

Steps:

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

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

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

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 VINEGAR

Steps:

• 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 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
• Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
• 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 heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
• Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
• Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
• Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
• Transfer the vinegar to flasks or bottles. Discard fruit.
• If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
• The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
• VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
• CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP

Steps:

• Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
• Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
• Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
• Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
• For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.

RASPBERRY VINEGAR

Steps:

• Place raspberries in a fine sieve set over a medium bowl. Add 1 tablespoon white-wine vinegar. Using a rubber spatula, push on the raspberries to extract as much juice as possible, discarding solids. Transfer raspberry puree to a bottle or jar filled with vinegar, and stir to combine.

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 MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.