My original recipe for Raspberry Vinegar was a little on the sweet side because the old recipes that I first used always suggested serving it over ice cream or diluting it with lemonade or soda water. However, as I mainly use Raspberry Vinegar for cooking or to ease a sore throat, over the years, I’ve reduced the sugar.
500ml white wine vinegar
100g granulated sugar
Roughly crush about 500g of raspberries in a glass jar (I use my spurtle to crush), tip in 500ml of white wine vinegar, give it a stir and leave for two or three days.
Sieve out the raspberry grunge and put the bright red vinegar into a saucepan with 100g of granulated sugar.
Bring to the boil, simmer for ten minutes, skim off any scum and leave to cool a little.
Pour into sterilised bottles and store somewhere cool and dark.
Use Raspberry Vinegar to add a little oomph to a casserole or to deglaze a roasting pan. I always add Raspberry Vinegar along with cornflour to my pavlovas to make them soft and squidy in the middle.
Raspberry Vinegar is very useful for making vinaigrettes and salad dressings. Try Raspberry Vinegar in the following retro salad.
For more ways with raspberries: