You will make about 2 quarts in minutes, at a fraction of the price of store-bought.
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. Don’t hesitate to make the full batch, or even a double batch, as it keeps very well, plus a friend or two might be delighted to see one of the precious ruby-colored bottles come her way.
Raspberry Vinegar Ingredients:
- 1 quart unfiltered apple cider vinegar
- 3 12-ounce packages fresh or frozen unsweetened raspberries (6 cups)
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, or a little less, to taste
- 3 tablespoons honey, agave, or maple syrup
- Salt and pepper to tastePlace all ingredients in a glass jar. Store refrigerated. Makes about 2½ cups.
Make the raspberry vinegar:
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.
Cranberry Vinegar Variation:
Substitute 2 12-ounce bags of Cranberries, fresh or frozen, for the raspberries, and chop them coarsely in a food processor. Proceed just as for raspberry vinegar. You might also want to try half cranberries half raspberries, for a fabulous Raspberry Cranberry Vinegar