This started out with me trying a new recipe for a raspberry vinaigrette, which was a bit less than successful because I substituted red wine vinegar for the called-for raspberry vinegar. Determined to make a mends to the vinaigrette recipe, I went looking for raspberry vinegar, but ultimately decided it wasn’t worth the exorbitant price at the grocery store, especially considering I couldn’t think of many uses for a whole bottle.
I guess I feeling particularly adventurous when I came across the idea of making home-made raspberry vinegar. Intriguing, and seemingly easy and more cost effective. I found this blog post from The Yummy Life on the subject.
I realize it’s not a true DIY vinegar, as there was no fermenting involved here. I generally followed the recipe as directed and tweaked the type of vinegar used ever so slightly, and ended up with a beautifully red liquid, with subtle raspberry flavour.
What about those leftover raspberries? Make Raspberry Chipotle Barbecue Sauce.
PREP TIME: COOK TIME: TOTAL TIME: YIELD: 1 jar
Ingredients:
- 3/4 cup loose fresh raspberries (or frozen unsweetened)
- 1/4 cup white balsamic vinegar
- white wine vinegar to fill the jar
Directions:
- Wash berries well, and add to 500 mL mason jar.
- Add vinegars, fill to top.
- Seal and refrigerate for 2 weeks.
- Strain mixture through cheesecloth, and transfer to a resealable container.