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Fruit Vinegar

Healthy.Eater's picture
  White distilled vinegar 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Raspberries 2 Cup (32 tbs), strawberries, or blueberries raspberries (for garnish)

1 Sterilize a 1-quartwide-mouthjaranditslidby 1 boilingthem for 1 0 minutes.
In a medium-size enameled or stainless steel saucepan, bring the vinegar, wine, and sugartoa boil and simmer, stirring, for 1 minute or until the sugar has dissolved.
2 In a medium-size bowl, mash the raspberries with the back of a spoon and transfer them to the sterilized jar; stir in the vinegar.
Let cool to room temperature, cover tightly, and store for 2 weeks in a cool, dry place.
3 At the end of 2 weeks, strain the vinegar through a fine sieve into a sterilized 1 -quart bottle.
Add a few raspberries fordecoration if desired, and seal with a sterilized lid.
Use within 6 to 12 months

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 479 Calories from Fat 16

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.06 g0.29%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 15.2 mg0.6%

Total Carbohydrates 88 g29.2%

Dietary Fiber 19.7 g78.6%

Sugars 64 g

Protein 4 g7.3%

Vitamin A 2% Vitamin C 132%

Calcium 11% Iron 13.2%

*Based on a 2000 Calorie diet


Fruit Vinegar Recipe