Raspberry Vinegar Recipes

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.

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Steps:

• Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
• Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

Steps:

• In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
• Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
• To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.

Steps:

• Mash raspberries with a fork in a bowl. Pour in vinegar; mix well to combine. Transfer to a glass container with a lid; cover and let stand until flavors combine, about 24 hours.
• Strain vinegar through a fine sieve into a bowl; discard raspberry pieces. Strain vinegar again through a coffee filter into a clean bottle and seal tightly.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

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 stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.

Steps:

• Put the raspberries in a bowl and crush them lightly with a wooden spoon. Add the vinegar. Cover the bowl and let the fruit and vinegar steep for 4 to 5 days, stirring occasionally.
• Pour the fruit and vinegar into a jelly strainer bag or piece of cheesecloth suspended over a bowl (see p. 33) and let drain overnight. You can squeeze it a little if you like.
• Measure the liquid, then pour into a saucepan. For every cup of fruit vinegar, add 1 cup of sugar. Place over low heat and bring gently to a boil, stirring until the sugar has dissolved. Boil for 8 to 10 minutes, removing any scum as it rises. Remove from the heat and let cool, then bottle and seal (see p. 125). Use within 1 year.
• Replace the raspberries with the same quantity of strawberries, black currants, or blackberries to create other fruit vinegars.

Steps:

• Place raspberries, both vinegars and sugar in medium stainless steel saucepan.
• Bring to a boil on high. Reduce heat to medium-low, cover simmer gently for 5 minutes.
• Cool liquid. Chill overnight.
• Strain through fine sieve, pressing to extract liquid.
• Discard pulp. Pour liquid into glass jar with tight fitting lid. Chill.
• My family's favorite salad dressing.
• 1/2 cup oil.
• 1/4 cup raspberry vinegar.
• 1/4 cup white sugar.
• 1/4 cup ketchup.
• 1 tbsp steak sauce.
• In a 2 cup glass measuring cup add all ingredients and blend with a stick blender.
• This is a sweet dressing.