Raspberry Mint Vinegar Food
RASPBERRY MINT VINEGAR
Steps:
- Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.
RASPBERRY MINT SAUCE
This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).
Provided by Thornado
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
- Pass through a strainer into a small pan.
- Add sugar.
- Bring to a boil and simmer for a few minutes while constantly stirring.
Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6
ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR
Categories Sauce Food Processor No-Cook Quick & Easy Low Sodium Vinegar Mint Chill Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 4
Steps:
- In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.
PORK TENDERLOIN WITH RASPBERRY MINT SAUCE
I love raspberries, and will try cooking with them every chance I have. A beautiful dish, slices of pork with raspberry sauce..
Provided by Potluck
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in shallow baking pan.
- Roast 350 degrees for 30-45 minutes.I suggest using a meat thermometer 160 degrees.
- Meanwhile in medium saucepan, combine 2/3 cup water,vinegar and sugar. Bring to a boil. Add mint and chives. Cover. Simmer for 15 minutes. Strain. Reserve liquid. Bring liquid to a boil. Gradually stir in cornstarch combined with 1 tablespoon water. Cook, stirring until thickened.
- Remove from heat. Fold in raspberries. Serve sauce with pork tenderloin slices.
Nutrition Facts : Calories 166.2, Fat 4.8, SaturatedFat 1.6, Cholesterol 56.1, Sodium 43.4, Carbohydrate 12.5, Fiber 1.8, Sugar 9.3, Protein 17.9
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- In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
- After 3 days, mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. Twist the cheesecloth into a ball and squeeze to extract as much juice as possible.
- Bring to a boil and simmer (gently!) for 12 - 15 minutes (depending on how thick you want the vinegar to be).
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Place mint in a wide-mouth pint glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over mint in jar and cover with lid.
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- Place mint in a wide-mouth pint glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over mint in jar and cover with lid. Let stand at room temperature 2 weeks.
- Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding mint. Seal bottle with a cork or an airtight lid.
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- Pit and soak the dates in hot water for about 30 minutes or until soft and mushy. Drain water before using.
- Put washed berries and mint leaves, soaked and pitted dates, vinegar and water into a high-speed blender. Blend on high for 3-5 minutes until dates and berries are thoroughly processed and dressing is smooth.
- Add a twist of freshly ground black pepper and salt to taste. You can adjust at this point by adding in a little more vinegar to taste.
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- Combine the white balsamic and honey in a small bowl. Add a sprinkle of salt and pepper, taste and adjust to your preferences.
- Rip up the leaves of mint and add to the pasta, then gently add the raspberries to prevent crushing.
- Allow the pasta salad to marinade in the fridge before serving. The longer it marinades, the sweeter the pasta salad becomes.
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Put the mint leaves in a 1 quart glass jar and bruise them. Add the raspberries and mash them with a wooden spoon. Add the vinegar and let the mixture steep covered with the lids in a cool dark place for at least 4 days and up to 2 weeks. Strain the vinegar thrugh a fine sieve and discarding the solids pour into 2 1/2 pint glass jars.
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