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
RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP
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
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
FRESH RASPBERRY BALSAMIC VINAIGRETTE
Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too.
Provided by mommy2two
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 4.3 g, Fat 3.4 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 75.4 mg, Sugar 3.7 g
RASPBERRY VINEGAR
Can be used in all cases where red raspberry vinegar is called, it is somewhat concentrated, so it might be advisable to use 1/2 of the specified quantity, making up the bulk, of the whole, with some other wine, or plain vinegar.
Provided by Tuck Burnette
Categories Low Protein
Time P3D
Yield 3-4 cups, 50 serving(s)
Number Of Ingredients 5
Steps:
- Wash the raspberries. Place into a bowl with some of the vinegar. Crush well with your hands.
- Add the remaining vinegar to well cover with a pinch of salt and set aside for two-four days.
- When ready to bottle, filter through a double or triple layer of cheesecloth, store for a year, ready immediately.
Nutrition Facts : Calories 4.9, Sodium 3.9, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2
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