Raspberry Vinegar and Raspberry Vinaigrette Recipe. Cranberry Variation
Posted on 9th of March, 2011 by Lévana
Raspberry Vinegar and Raspberry Vinaigrette
You will make about 2 quarts Raspberry Vinegar in minutes, at a fraction of the price of store-bought. This raspberry vinegar and the vinaigrette made with the raspberry vinegar are beautifully colored and intensely flavored, a little goes a long way—mixed with a good olive oil in salad dressings, splashed into a fruit salad or a berry dessert sauce.
Cranberry Vinegar Variation: Substitute Cranberries in equal part, fresh or frozen, and chop them coarsely in a food processor. Proceed just as for raspberry vinegar.
1 quart unfiltered apple cider vinegar
(3) 12-ounce packages fresh or frozen unsweetened raspberries (6 cups)
Heat the vinegar and the raspberries in a stainless steel pot until very hot, just below boiling hot. Turn off the flame, cover the pot, and set it aside for 2 days or more (if you think you will be needing this pot, just transfer the whole mixture to a glass bowl). Stir the mixture and strain it into glass jars, pressing gently on the raspberries to extract all the juice but not the pulp. If desired, add a few fresh or frozen raspberries. Makes about 2 quarts. Store in a glass jar at room temperature.
The most luxurious of all: You’ll be delighted to have raspberry vinegar on hand!
1½ cups olive oil
¾ cup raspberry vinegar (recipe follows)
3 tablespoons honey, agave, or maple syrup
Salt and pepper to taste
-Place all ingredients in a glass jar. Store refrigerated. Makes about 2½ cups.