Raspberry Vinegar
- Total Time
- 25 minutes, plus 3 days covered
- Rating
- Comments
- Read comments
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Ingredients
- 1cup red-wine vinegar
- 1½quarts freshly picked raspberries
- Sugar
Nutritional analysis per serving (12 servings)
49 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
- Step 2
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.
- Step 3
To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.
Private Notes
Comments
I used strawberries and the vinegar did not fully cover them. I noticed mold in day 1 or 2. Let them sit foe Bout 3 1/2 days and mold all over top of strawberries and vinegar. I was afraid to continue with the recipe. Should mold be expected?
My grandmother made this; I remember working with her in her amazing 1920s kitchen, and the tart scented steam as we poured the mash into the strainer.
Raspberry Vinegar was a treat only available at her house, and the memory of it brings the sounds of cicadas in the big elm trees, the clink of ice cubes, and the scent of her back in a most delicious way.
Since no one answered, I'll venture to say that the vinegar should cover the berries. It's the guarantee against the mold. Just add more and perhaps adjust the amount of sugar if it's a lot.
This is one confusing recipe: how much is 1 1/2 quarts of raspberries? As I figured it wouldn't be too critical to have a few raspberries less or more - I ended up putting all the fresh raspberries I picked (536 Grams) in a jar and covered it generously with apple cider vinegar (750 ml, 1 bottle). Following the comments, I reduced the sugar. 750 ml vinegar would have called for (approx.) 750 grams of sugar. I tried with 500 grams and I think it is delicious! Great recipe! Thanks.
It is June, now, and I made the vinegar with leftover strawberries (cut them into small pieces before macerating, cut the sugar even more) and also with rhubarb (upped the sugar). Both taste nice and it worked - but it is much more interesting/refreshing with raspberries.
The results are excellent. I grow many more raspberries than I can use in jam and baked goods so this is the perfect way to use/preserve them. The recipe is a process. The worst part is straining the macerated berries and vinegar. It's just messy and gloopy.
I finally made this. I remember reading about it in James Beard American Cookery (I think that's the name) in 1973! I LOVE making things from scratch. This is delightfully refreshing and light. I think it's probably quite adaptable/adjustable. I used part organic Bragg, part Heinz apple cider vinager. I didn't have quite enough raspberries so I used some Marionberries. Yummers.
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