How to Make Raspberry Vinegar

Raspberry vinegar is ideal as a vinaigrette dressing for salads. It can also be added to more complex salad dressings. It has a lovely red tinge to it, provided it is made without too much heat.

Ingredients

Raspberry vinegar #1:
Make approx. 1 liter (0.3 US gal):

500g raspberries
2 cups distilled white vinegar (good quality vinegar)
2 cups of sugar or similar preferred sweetener

Raspberry vinegar #2:

1/2 litres/ 2 pints fresh raspberries
600ml/ 1 pint white vinegar (good quality)
Sugar to taste

Raspberry vinegar #3:

2 cups raspberries
4 cups distilled white vinegar

Method 1

Method 1 of 3:

Raspberry vinegar #1

1
Put the raspberries into the mixing bowl. Gently pour the vinegar over top of the raspberries.
2
Cover the bowl and set aside in a cool, dark and dry spot. Allow to stand for 1 week. Stir it occasionally and make sure that the raspberries are completely covered by the vinegar.

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3
Strain the liquid and discard the raspberries.
4
Pour the infused vinegar into the saucepan. Add the sugar.
5
Bring to the boil. Then reduce the heat and simmer for 10 minutes, stirring frequently to help the sugar dissolve.
6
Remove the pan from the heat. Allow to cool.
7
Pour into the sterilised bottles and seal. Store in a dark, cool and dry place for up to 6 months.

Method 2

Method 2 of 3:

Raspberry vinegar #2

1
Use the back of a wooden spoon to press down on the raspberries. Do this gently but enough to bruise them.
2
Pour the vinegar over the bruised raspberries. Stir well.
3
Cover and set aside for 4 to 5 days. Stir daily.
4
Strain the vinegar. It can be pushed through a jelly bag, a sieve, cheesecloth or other filter.
5
Pour the strained vinegar into the saucepan. For every 300ml/ 1.2 pint of liquid, add 150mg of sugar.
6
Heat the vinegar. Simmer just below boiling for 10 to 15 minutes.
- Boiling doesn't destroy the taste but it will remove the lovely red raspberry color.
7
Pour into sterilized bottles. Store in a cool and dry place for up to 12 months.
8
Serve. Add to salad dressings, vinaigrette, drinks and marinades.

Method 3

Method 3 of 3:

Raspberry vinegar #3

This version is for those who don't like to wait.

1
Warm the vinegar. Use either a microwave of warm over low heat. The warming is important as it enables the vinegar to draw out the raspberries a lot faster.
2
Add the raspberries to the warm vinegar. The vinegar should feel warm if you touch it.
3
Mash the raspberries in the bowl. Use a whisk, masher or fork to do this. Stir through vigorously.
4
Place a coffee filter over the mouth of a large jar. Hold in place with a rubber band.
5
Pour the vinegar through the filter into the jar. The filter will catch the mashed raspberries.
6
Drop some fresh raspberries into the vinegar serving container. Pour the filtered raspberry vinegar over the top.
7
Serve. The raspberry vinegar is ready to use on salads or as needed.
8
Finished.