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Raspberry Vinegar

Source of Recipe

From "Food Gift Love" by Maggie Battista


Recipe Introduction

"Fruity vinegars generally follow a ratio of one part fruit to one part vinegar, but my Raspberry Vinegar is just as good with fewer raspberries, and since they can be expensive, I reduce the amount to 1 cup with lovely results. It's important to strain fruit vinegars. The more fruit particles you extract from the vinegar, the longer it will keep that pure taste. Leftover particles will continue to break down, changing the taste, dulling the color, and shortening the shelf life. This vinegar can be cooked down further with ¼ cup brown sugar to make a tart glaze. Or you can reduce 1 cup of the finished vinegar on the stove with ½ cup brown sugar, and pour it onto vanilla ice cream. Then, invite me over for dessert."

List of Ingredients

• 1 cup raspberries
• 2 cups white wine vinegar


Recipe

Combine the fruit and vinegar in a medium nonreactive pot over medium heat. Once it warms a bit, stir the mixture, pressing on the fruit a bit to help distribute a little color into the vinegar. Bring to a low boil (the bubbles are tiny around the edge but moving vigorously) and boil 1 to 2 minutes. Remove from the heat and let cool a few minutes.

Pour the still-warm vinegar into a large jar and store on a dark shelf for 5 days.

Strain the fruit from the vinegar, discarding the fruit. If you'd like a smoother, refined appearance (which I prefer), strain the vinegar through cheesecloth or a coffee filter to remove extra fruit particles. Funnel the vinegar into newly sterilized bottles. Store on a dark shelf and use up to 2 months.

Makes about 2 cups


Gift Wrap:

• Glass bottle with airtight lid
• Tag
• String

Fill a bottle with the vinegar and seal. Write the label on a tag. Thread string through the tag and tie it around the bottle.