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Raspberry Vinegar is made from white wine vinegar with raspberries, sweetened with some sugar.

It is fruity and tart at the same time, so it is not the easiest vinegar in the world to figure out when to use it.

Usage suggestions:

• It is good with duck and pork.
• Use to deglaze pans;
• Use on fruit salads;
• Make a drink from ice water, 2 or 3 tablespoons of Raspberry Vinegar, and sugar to taste.

Cooking Tips
2 cups (16 oz / 500 ml) white wine vinegar
1 pound (450g) raspberries
2 tablespoons white sugar

Sterilize a bottle or jar; set aside.
Crush raspberries and put in jar.
Bring vinegar to a simmer.
Stir sugar into vinegar, pour on raspberries, stir with a metal spoon, let cool, then seal the bottle or jar with its top. Let stand at room temperature in a dark place for 10 days, then filter into a new bottle or jar. If you wish, you may add 2 or 3 raspberries for decoration.

Some suggest that the colour can be enhanced -- without affecting the taste -- by adding a few dried hibiscus flowers (of the Hibiscus sabdariffa variety)

Substitutes
Another fruit vinegar, or another vinegar altogether.

Storage
Store out of the light, or the colour will be affected.

History
Raspberry Vinegar was very popular in the 1980s, along with shoulder pads.

Also called:

See Also:

Raspberries

Other entries for:

Vinegar
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