Raspberry Vinegar

★★★★★ 1 Review
karlyn255 avatar
By Stormy Stewart
from Mio, MI

Use in salad recipes, beverages and sauces, or with fruits or vegetables. This recipe takes 3 weeks

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serves 4 cups
prep time 10 Min

Ingredients

  •   12 oz
    frozen raspberries
  •   2 Tbsp
    dried lemon verbena
  •   1
    strip 3 inch orange zest
  •   6
    whole allspice berries
  •   4 c
    rice wine vinegar

How To Make

  • 1
    Place 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.
  • 2
    When 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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