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 BALSAMIC VINEGAR GLAZE
Our Raspberry Balsamic Vinegar Glaze is super simple and quick to make and perfect to top salads, vegetables, or anything you want. This particular recipe would work just as well with other berries.
Time 30m
Yield lots
Number Of Ingredients 5
Steps:
- HEAT all the ingredients in a saucepan, and bring to the boil. REDUCE heat. SIMMER for at least 20 minutes. COOL the glaze until warm. BLEND the glaze using a hand blender or food processor and then store in a bottle. REFRIGERATE when storing.
HOMEMADE RASPBERRY VINEGAR
This Homemade Raspberry Vinegar recipe is the perfect salad dressing for your summer greens!
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time P2DT10m
Number Of Ingredients 3
Steps:
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
- Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.
Nutrition Facts : Calories 87 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RASPBERRY VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
- 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
RASPBERRY VINEGAR I
This fabulous tasting raspberry vinegar is so easy to make!
Provided by SISSYMAE
Time 5m
Yield 24
Number Of Ingredients 2
Steps:
- Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.
Nutrition Facts : Calories 2.7 calories, Carbohydrate 0.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
RASPBERRY VINEGAR
Provided by Kevin West
Categories Sauce Low Fat Quick & Easy Vinegar Raspberry Summer Healthy Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
- Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
RASPBERRY VINEGAR II
Tangy raspberry vinegar with a hint of sweetness is the perfect accent in salad dressings and other dishes.
Provided by sal
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.
- Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 37.6 g, Fat 0.7 g, Fiber 9.1 g, Protein 1.2 g, Sugar 28.5 g
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
RASPBERRY VINEGAR SYRUP
Steps:
- In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.
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
RASPBERRY VINEGAR
Season: July to August. Historically, sweetened vinegars were valued for their medicinal qualities and were typically used to relieve coughs and treat fevers and colds. During the nineteenth century, raspberry vinegar in particular was recommended as a refreshing tonic to overcome weariness. But fruit vinegars have a multitude of culinary uses too, and I certainly wouldn't want to be without a bottle or two in the kitchen. Use raspberry vinegar on salads-either neat or blended with olive oil. I also love it trickled over goat's cheese, crepes, and even ice cream. You'll also find that a spoonful adds a lovely piquancy to savory sauces. For a revitalizing summer drink, mix a couple of tablespoonfuls of raspberry vinegar with soda or tonic water and add ice. The fruit for a vinegar needs to be gathered on a dry day. If the fruit is wet, it will dilute the vinegar and adversely affect its keeping quality.
Yield makes 6 cups
Number Of Ingredients 3
Steps:
- Put the raspberries in a bowl and crush them lightly with a wooden spoon. Add the vinegar. Cover the bowl and let the fruit and vinegar steep for 4 to 5 days, stirring occasionally.
- Pour the fruit and vinegar into a jelly strainer bag or piece of cheesecloth suspended over a bowl (see p. 33) and let drain overnight. You can squeeze it a little if you like.
- Measure the liquid, then pour into a saucepan. For every cup of fruit vinegar, add 1 cup of sugar. Place over low heat and bring gently to a boil, stirring until the sugar has dissolved. Boil for 8 to 10 minutes, removing any scum as it rises. Remove from the heat and let cool, then bottle and seal (see p. 125). Use within 1 year.
- Replace the raspberries with the same quantity of strawberries, black currants, or blackberries to create other fruit vinegars.
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- Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
- Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
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OLD FASHIONED RASPBERRY VINEGAR TUTORIAL • A TRADITIONAL LIFE
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- Harvest Your Raspberries. Harvest raspberries when they are ripe and juicy. Fully ripened berries contain the highest concentrates of natural sugar and make a very bold, flavorful vinegar.
- Prepare Your Raspberries. Because ripe raspberries are soft and fragile, don’t rinse them under running water. Instead, spread them out on a tray and pick over the fruits with your fingers.
- Extract the Raspberry Juice. The best way I’ve found to extract juice from raspberries is with a water infusion. Here’s how it works! Place your raspberries in a glass jar, filling it 3/4 of the way.
- Pour the Juice Into a Food Safe Fermenting Container. Because your berry juice is going to become more acidic as it sits, make sure you use a food grade container for the fermenting process!
- Leave Your Juice to Ferment in Proper Temperatures. There are many different airborne organisms in your home. The ones you want working on your juice actually need a particular temperature range to thrive and multiply.
- The First Phase of Fermentation. In the first phase, airborne yeasts are caught on the surface of your juice. Slowly, they will start to consume the natural raspberry sugars.
- The Second Phase of Fermentation. After a few weeks, the yeasts will start to die off for lack of sugar. At this point a second, airborne organism will begin to work on your juice.
- How to Tell When Your Vinegar Is Finished. It isn’t always easy to tell when your vinegar has finished moving through the fermenting phases. It will smell (and taste) sour several weeks before it is fully finished.
- Storing Your Old Fashioned Raspberry Vinegar. Always use food-grade containers for storing your vinegar. Jars, glass bottles and jugs are my favorites!
- Start Using Your Raspberry Vinegar! There are many different ways you can use raspberry vinegar in the home. Personal favorites can be found in my eBook on crafting traditional fruit vinegar.
10 BEST RASPBERRY VINEGAR SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
- Champagne vinegar. This one might be a little harder to come across, however, it has a unique, acidic, and a bit sweet flavor because of the champagne.
- Balsamic vinegar. Balsamic vinegar is another substitute for raspberry vinegar, mainly in salad dressings. It has a slightly sweet, acidic flavor that can resemble raspberry vinegar.
- Rice vinegar. Rice vinegar is a staple ingredient in Asian cuisine. It is a common ingredient in different Asian dishes, most notably sushi. It has an acidic flavor and can be used as a substitute for raspberry vinegar.
- Sherry vinegar. Sherry vinegar resembles white wine vinegar and champagne vinegar because of its mild and sweet taste. However, it can also be a great substitute for raspberry vinegar.
- White wine vinegar. White wine vinegar, like champagne vinegar, tends to be a bit milder and slightly sweet in flavor. So, it is also a great substitute for raspberry vinegar.
- Red wine vinegar. Red wine vinegar is another great substitute for raspberry vinegar because it has a lot of fruity, sweet notes with a richer flavor and a similar taste to raspberry vinegar.
- White vinegar. White vinegar is a staple in many kitchens. Therefore, if you don’t have raspberry vinegar, you can use white vinegar mixed with a bit of sugar to give that same sweetness as raspberry vinegar.
- Apple cider vinegar. Apple cider vinegar is a great substitute for raspberry vinegar because both have slightly fruity, slightly sweet notes, The best part?
- Herb vinegar. Herb vinegar can be flavored with many different spices such as thyme and rosemary and adds a lot of flavor to dishes because it has the added flavor of the herbs.
- Lemon juice. If you can’t find raspberry vinegar and you really need a substitute, lemon juice is a great substitute for any vinegar as it is acidic.
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