Raspberry vinegar is a traditional preparation that has been appreciated for its fresh and fruity flavor in various cultures, especially in Latin America. Although the use of flavored vinegar dates back to ancient European culinary practices, its adaptation with fruits like raspberries gained popularity in countries whose biodiversity allows for the cultivation of these berries. In Latin American countries, this type of vinegar is simply known as "raspberry vinegar," although in some regions it may be called fruit vinegar or flavored vinegar. This vinegar is used both for dressing salads, pairing with meats, or preparing refreshing drinks, and it is present in home cooking for its ability to enhance flavors and provide a sweet and sour touch.
Raspberry vinegar
How to Prepare Raspberry Vinegar
In a medium, non-reactive saucepan over low heat, warm the vinegar until it just begins to steam.
Place 1 pint of the raspberries in a fine-mesh strainer set over a sterilized 1/2-gallon jar with a lid.
Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
Let the mixture cool for 20 to 30 minutes at room temperature, then seal and shake the jar gently.
Place the jar out of direct sunlight and away from heat to steep for 4 days, shaking it occasionally.
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-mesh strainer into a large spouted mixing bowl or a large non-reactive saucepan.
Rinse out the jar and return the strained vinegar to it.
Rinse the bowl or saucepan.
Discard the fruit and rinse the strainer.
Moisten a flat-bottom coffee filter, then line the strainer with the filter and set it over the bowl or saucepan.
Transfer the vinegar to jars or bottles.
Discard the fruit.
If you wish, thread 6 to 8 whole raspberries onto a wooden skewer and place it in the container before filling it.
The vinegar will be ready to use immediately, with a shelf life of at least 1 year.
Variation: for lemon thyme raspberry vinegar, place 1 sprig of fresh lemon thyme in a jar or bottle before adding the vinegar.
Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or giving away.
For cranberry vinegar, follow the recipe for raspberry vinegar, except substitute 4 cups of fresh cranberries, coarsely chopped, for the raspberries.
Garnish, if desired, with skewers of whole cranberries.
Ingredients:
White Wine Vinegar
Red Raspberries
Ingredients (2)
- White Wine Vinegar
- Red Raspberries
Instructions (37 steps)
- 1 In a medium
- 2 non-reactive saucepan over low heat
- 3 warm the vinegar until it begins to steam
- 4 Place 1 pint of the raspberries in a fine-mesh strainer set over a sterilized 1/2-gallon jar with a lid
- 5 Pour the warm vinegar over the berries and let it run into the jar
- 6 then add the berries to the jar
- 7 Let the mixture cool for 20 to 30 minutes at room temperature
- 8 then seal and shake the jar gently
- 9 Place the jar out of direct sunlight and away from heat to macerate for 4 days
- 10 shaking occasionally
- 11 While it macerates
- 12 the vinegar will take on a raspberry hue and the fruit will lose most of its color
- 13 Strain the mixture through a fine-mesh strainer into a large spouted mixing bowl or a large non-reactive saucepan
- 14 Rinse the jar and return the strained vinegar to it
- 15 Rinse the bowl or saucepan
- 16 Pour out the fruit and rinse the strainer
- 17 Moisten a flat-bottom coffee filter
- 18 then line the strainer with the filter and place it over the bowl or saucepan
- 19 Transfer the vinegar to jars or bottles
- 20 Discard the fruit
- 21 If you wish
- 22 thread 6 to 8 whole raspberries onto a wooden skewer and place it in the container before filling it
- 23 The vinegar will be ready to use immediately
- 24 with a shelf life of at least 1 year
- 25 Variation: for lemon thyme raspberry vinegar
- 26 place 1 sprig of fresh lemon thyme in a jar or bottle before adding the vinegar
- 27 Fill
- 28 seal
- 29 and macerate out of direct sunlight and heat for 1 week before using or giving
- 30 Cranberry vinegar
- 31 follow the recipe for raspberry vinegar
- 32 except substitute 4 cups of fresh cranberries
- 33 coarsely chopped
- 34 for the raspberries
- 35 Garnish
- 36 if you wish
- 37 with skewers of whole cranberries