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Raspberry Vinegar
0 stars based on 1 review
Ready in: Over 2 hrs ?
Difficulty: 2/5
Serves/Makes: 1 qt
INGREDIENTS:
6 cups raspberries
1 quart Distilled White Vinegar (Heinz Natural If Available)
1/2 cup raw cane or date Sugar
DIRECTIONS:
Place the berries in a large container. Bring the sugar and vinegar to a boil and pour over the berries. Stir and cover. Cool and refrigerate for 30 days. To process, strain the liquid through a piece of cheesecloth into a large pot. Bring to a boil and simmer for 5 minutes. Remove from the heat and pour into hot sterilized jars, cover and seal.
NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor. Serve with salads, as a marinade for tofu, or for something unusual sprinkle over French fried sweet potatoes. Try using the vinegar in salad dressings.
NUTRITION:
This Raspberry Vinegar recipe from CDKitchen serves/makes 1 qt
Recipe ID: 8784
REVIEWS:
Guest: P.J. 2012-02-29
This sounds wonderful. And, will make great gifts. I have 3 questions: 1. Does it have to sit an additional 30 days after straining and boiling? 2. After pouring in jars, is it stored at room temp? 3. What is the shelf life since it is not sealed like jars in canning? I am anxious to try this but want to get it right the first time :o) THANKS!
