Ruby Red Raspberry Vinegar And Old Fashioned Vinegar Syrup Recipes
RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP
A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling & refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours.
Provided by BecR2400
Categories Beverages
Time P2DT10m
Yield 2 1/2 cups of Raspberry Vinegar, 20 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 11.8, Fat 0.1, Sodium 0.2, Carbohydrate 2.7, Fiber 1.5, Sugar 1, Protein 0.3
RASPBERRY VINEGAR
Season: July to August. Historically, sweetened vinegars were valued for their medicinal qualities and were typically used to relieve coughs and treat fevers and colds. During the nineteenth century, raspberry vinegar in particular was recommended as a refreshing tonic to overcome weariness. But fruit vinegars have a multitude of culinary uses too, and I certainly wouldn't want to be without a bottle or two in the kitchen. Use raspberry vinegar on salads-either neat or blended with olive oil. I also love it trickled over goat's cheese, crepes, and even ice cream. You'll also find that a spoonful adds a lovely piquancy to savory sauces. For a revitalizing summer drink, mix a couple of tablespoonfuls of raspberry vinegar with soda or tonic water and add ice. The fruit for a vinegar needs to be gathered on a dry day. If the fruit is wet, it will dilute the vinegar and adversely affect its keeping quality.
Yield makes 6 cups
Number Of Ingredients 3
Steps:
- Put the raspberries in a bowl and crush them lightly with a wooden spoon. Add the vinegar. Cover the bowl and let the fruit and vinegar steep for 4 to 5 days, stirring occasionally.
- Pour the fruit and vinegar into a jelly strainer bag or piece of cheesecloth suspended over a bowl (see p. 33) and let drain overnight. You can squeeze it a little if you like.
- Measure the liquid, then pour into a saucepan. For every cup of fruit vinegar, add 1 cup of sugar. Place over low heat and bring gently to a boil, stirring until the sugar has dissolved. Boil for 8 to 10 minutes, removing any scum as it rises. Remove from the heat and let cool, then bottle and seal (see p. 125). Use within 1 year.
- Replace the raspberries with the same quantity of strawberries, black currants, or blackberries to create other fruit vinegars.
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