Raspberry Vinegar

25 Jun

Raspberry Vinegar

  • Servings: 1 litre
  • Difficulty: ridiculously easy
  • Print
* 1 kg raspberries
* 600 ml cider or white wine vinegar
* 450 g granulated sugar
Raspberries just put on to steep

Raspberries just put on to steep

Related to our recent Redcurrant Shrub recipe we now have Raspberry Vinegar on the go. As well as being a pleasant dressing for salads (and I suspect a good dip for fresh bread, with a little oil) this is meant to be a concentrate for drinks and make a very refreshing mix with a bit of soda water.

First take the raspberries, place them in a bowl and smush with a spoon (a highly technical term meaning to crush them a little bit). Add the vinegar. Cover the whole thing with a cloth and leave for 5 days with occasional stirring. Alternatively you can strain the liquid each day, and add fresh raspberries, but that requires a lot of raspberries and more time than we feel like spending.

Once steeped for long enough strain the liquid through a jelly bag without too much squeezing into a saucepan. For every 600 ml of liquid add 450 g of sugar. Turn the heat to low and allow to simmer gently, stirring until the sugar is dissolved. Boil for another ten minutes, skimming off any scum that forms. Remove from the heat and leave to cool.

Finally bottle in a sterilised bottle and seal. Use within 12 months. If mixing with soda water the measures are approximate 2 tablespoons to one glass of soda water.

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Posted by on June 25, 2014 in Preserve, Recipe


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