HOMEMADE RASPBERRY VINEGAR
This Homemade Raspberry Vinegar recipe is the perfect salad dressing for your summer greens!
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time P2DT10m
Number Of Ingredients 3
Steps:
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
- Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.
Nutrition Facts : Calories 87 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RASPBERRY VINEGAR
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
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
RASPBERRY VINEGAR
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
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
Make and share this Raspberry Vinegar recipe from Food.com.
Provided by Dannygirl
Categories Raspberries
Time 5m
Yield 6 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 27, Fat 0.3, Sodium 0.5, Carbohydrate 6.2, Fiber 3.4, Sugar 2.3, Protein 0.6
SELBST GEMACHTER HIMBEERESSIG (HOMEMADE RASPBERRY VINEGAR)
I recently needed a recipe for raspberry vinegar and as I had a bowl of raspberries in the house, I thought it couldn't be that hard to make it myself. The result is great and I'm looking forward to my next salad! Store in a dark place so that the vinegar does not get discolored.
Provided by gartenfee
Categories German Recipes
Time P1DT10m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 7.9 calories, Carbohydrate 1.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 0.7 g
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