Raspberry Vinegar

Stormy Stewart


Use in salad recipes, beverages and sauces, or with fruits or vegetables.

This recipe takes 3 weeks


★★★★★ 1 vote

4 cups
10 Min


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12 oz
frozen raspberries
2 Tbsp
dried lemon verbena
strip 3 inch orange zest
whole allspice berries
4 c
rice wine vinegar

How to Make Raspberry Vinegar


  • 1Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost
    boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon.

    Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.
  • 2When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within 6 months for best flavor.

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About Raspberry Vinegar

Course/Dish: Marinades, Dressings
Other Tags: Quick & Easy, Healthy

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