The Whole Foods Kosher kitchen

Raspberry Vinegar and Raspberry Vinaigrette Recipe

Posted on 9th of March, 2011 by Lévana


You will make about 2 quarts in minutes, at a fraction of the price of store-bought. 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.


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.

Raspberry Vinaigrette:

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.

Filed under: Condiments Recipes, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Raspberry Vinegar Recipes, Salad Recipes

3 Responses

  1. Yocheved, on Said:

    Oh my gosh!!! I used to buy kosher raspberry vinegar in Israel and bring it home in my carry-on. I had no idea you could make it so easily. Thanks so much!

    • Lévana, on Said:

      Yocheved, yup! Raspberry Vinegar is a snap to make at home, and infinitely superior to store-bought!

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