Raspberry Vinegar


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.

Jar of raspberry vinegar with fresh raspberries

Raspberry Vinegar


500g raspberries

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.

bacon salad recipe

For more ways with raspberries:

August 2016

Raspberry Loaf Cake

Raspberry Crumble Cake

Making the most of the raspberry crop