Raspberry Mint Vinegar Recipes

Steps:

• Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
• Pass through a strainer into a small pan.
• Add sugar.
• Bring to a boil and simmer for a few minutes while constantly stirring.

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

Steps:

• In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

Steps:

• In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
• Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
• Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
• Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
• Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
• Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
• Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
• Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
• Transfer the vinegar to flasks or bottles. Discard fruit.
• If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
• The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
• VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
• CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

Steps:

• In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.