Ruby Red Raspberry Vinegar And Old Fashioned Vinegar Syrup Recipes

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RASPBERRY VINEGAR SYRUP



Raspberry Vinegar Syrup image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield about 3 cups

Number Of Ingredients 3

2 pints (4 boxes) raspberries
balsamic or raspberry vinegar
4 cups sugar

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.

RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP



Ruby-Red Raspberry Vinegar and Old-Fashioned Vinegar Syrup image

A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling & refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours.

Provided by BecR2400

Categories     Beverages

Time P2DT10m

Yield 2 1/2 cups of Raspberry Vinegar, 20 serving(s)

Number Of Ingredients 3

1 lb raspberries (fresh or frozen raspberries)
2 cups red wine vinegar
1 cup simple syrup (optional, recipe follows)

Steps:

  • Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
  • Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
  • Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
  • Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
  • For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.

Nutrition Facts : Calories 11.8, Fat 0.1, Sodium 0.2, Carbohydrate 2.7, Fiber 1.5, Sugar 1, Protein 0.3

RASPBERRY VINEGAR



Raspberry Vinegar image

Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 cups.

Number Of Ingredients 3

3 cups fresh raspberries
4 cups white wine vinegar
1/2 cup sugar

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.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY VINEGAR



Raspberry Vinegar image

This recipe appeared in The Times in an article titled "Women Here and There - Their Frills and Fancies" in 1900. It's not meant for salads, but for summer drinks like shrubs. You may halve or quarter the recipe. Use any kind of vinegar you like, and feel free to switch up the berries. If cloudberries are all you have, so be it. You're also supposed to macerate the berries and vinegar for three days. If you do it for just a day, it will still taste delicious.

Provided by Amanda Hesser

Categories     easy, salads and dressings

Time 25m

Yield About 1 quart

Number Of Ingredients 3

1 cup red-wine vinegar
1 1/2 quarts freshly picked raspberries
Sugar

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.

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 5 grams

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