Raspberry Vinegar
Raspberry vinegar is a delicious and versatile condiment. Use it to add a sweet and tangy flavor to lots of dishes.
It’s incredibly easy to make at home, with just a few simple ingredients, three ingredients, and a bit of patience. Here are step-by-step instructions for making raspberry vinegar at home, from selecting the best berries to bottling up the finished product.
This project is so easy, even for a beginner.
Why make it?
Making infused vinegar is a good way to add some variation to your meals and new flavors to your world. Flavored vinegar is available at specialty stores, but they are expensive. Making them at home is a great alternative.
Making your own vinegar is a great way to practice sustainability. There are no shipping and transportation costs, and you reuse your canning jars, so there is no waste.
The most important reason is that the flavor is incredible! It makes delicious salad dressing and marinades.
What you need
- Raspberries: Use fresh, perfectly ripe berries for this project.
- Vinegar: Use white vinegar, white wine vinegar, or champagne vinegar. White vinegar is the most cost-effective choice.
- Sugar: It will depend on the sweetness of your particular berries and how ripe they are. You can adjust the sugar to taste.
How to make it
Sterilize a quart jar. Don’t use a metallic band. The vinegar can corrode the metal. If you don’t have a plastic lid, use a piece of waxed paper or plastic wrap to cover the jar. Secure it with a rubber band or the canning band.
Step One
Add the sugar to a medium saucepan.
Step Two
Add the vinegar to the pan.
Heat over medium-low heat until the sugar melts. Stir it so that the sugar doesn’t stick to the pan.
Step Three
Wash the raspberries. Place them in a large glass jar.
If you’re using previously frozen berries, place them in a bowl and refrigerate overnight to thaw.
Pour the sweetened vinegar over the berries in the jar. Cover the jar with a non-metallic lid. Let the jar steep in your pantry or a dark closet for about seven days.
Step Four
Pour the vinegar through a fine-meshed strainer to remove the berries.
Then, pour the infused vinegar into sterilized bottles to store.
Uses for raspberry vinegar
- Salad dressing: Combine raspberry vinegar with olive oil, honey, and Dijon mustard for a delicious, tangy salad dressing. Or make a raspberry poppy seed dressing for your spinach salads.
- Marinade: Use it to marinate chicken or pork for a sweet and savory flavor.
- Cocktail: Mix it with vodka, simple syrup, and sparkling water for a refreshing, fruity cocktail.
- Gifting: Give decorative bottles as a holiday or hostess gift.
Helpful Tools
More infused vinegar
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Enjoy. And have fun cooking!
Raspberry Vinegar
Ingredients
- 3 cups raspberries, frozen or fresh
- 2 cups white vinegar
- ½ cup Sugar
Instructions
- Add sugar to the vinegar in small, non reactive pan over medium-low heat. Stir occasionally.2 cups white vinegar, ½ cup Sugar
- Wash berries if using fresh. If using frozen, thaw them in the refrigerator.3 cups raspberries, frozen or fresh
- Add berries to a canning jar. Cover with paper towel, waxed paper or plastic wrap secured by a rubber band, or use plastic lid.
- Place in cool, dark place for about 7-14 days.
- Cut a piece of cheesecloth and line colander.
- Drain contents of jar into cheesecloth. Discard pulp.
- Store in clean, sterilized glass canning jar, in cool dark place for about 6 months.
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Notes
Uses for raspberry vinegar
- Raspberry vinaigrette
- Salad dressings -use whatever spices you like to make the dressing, like salt, pepper, dried parsley, and dill weed. Add a tablespoon of honey to make it a bit sweeter.
- A delicious dip for French fries
- Basting on chicken, and venison, pork, or fish. It’s especially good when grilling
- Marinades
- Raspberry shrub and cocktails, and cordials
- It’s great on fresh vegetables like beets (beetroot)
- It’s said to be a great remedy for common colds, coughs, and sore throats. Just drink a tablespoon of raspberry vinegar straight, or add a tablespoon to a cup of hot water and drink it like a tea.
Nutrition
Originally published May 1, 2023.
