Raspberry Vinegar is one of those simple to make ingredients that has a multitude of uses:
- Use Raspberry Vinegar to deglaze a roasting pan, which adds a bit of flavour to the gravy.
- Splosh a little into a stew.
- Use one part Raspberry Vinegar: three parts Olive Oil and seasoning for a simple salad dressing.
- Trickle it sparingly over sliced tomatoes. Or strawberries.
- Mix with rapeseed oil and grain mustard to spread over chicken thighs before roasting or barbecuing.
- Dilute Raspberry Vinegar with soda water to make a long drink.
- Drizzle it over ice-cream or pancakes. I’ve never tried this but I know people who like it.
- Dilute Raspberry Vinegar with a little hot water to soothe a sore throat; it makes your eyes water and rasps the back of your throat so much that you forget how sore it is!
A vibrant fruity vinegar using fresh raspberries.
- 350 g Fresh raspberries
- 350 g Cider Vinegar or White Wine Vinegar
- 150 g Granulated Sugar
Put the raspberries into a wide necked jar and crush them a little.
Add the vinegar, give it a good stir and leave for three or four days. Shake the
jar every day.
If you want clear vinegar, strain through a jelly bag overnight. For a cloudy version, drain through a sieve but don't push the raspberry flesh through, just press firmly.
Add the sugar to the vinegar and heat gently, stirring to dissolve the sugar.
Bring to the boil and simmer for two minutes. Leave to cool, skimming off any scum that's risen to the top.
Pour into sterilised bottles when the vinegar is cold.