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Raspberry Vinegar Recipes
Combine raspberries and vinegar in a glass bowl or earthenware crock. Cover with a cloth and tie up well to keep out insects. Let stand for 4 days. Drain into a jelly bag and let drip overnight into a glass container. The next day measure the juice. There
MAKING 1 In a small non aluminum saucepan add vinegar and liqueur. 2 Place over heat and bring it to a boil. 3 Simmer for 5 minutes by reducing heat. 4 Allow cooling the mixture by removing from heat. 5 In a wide mouth glass jar place the dill weed. 6 Pour the
Put raspberries in bowl and break apart with fork. Stir in vinegar and refrigerate. Next day stir in half the sugar and return to refrigerator. Third day strain through cheesecloth or very fine sieve. Measure juice and add 2 oz brandy for each cup of juice.
To each pound of ripe fruit allow 1 pt wine or malt vinegar. Pick over the raspberries cover them with vinegar and allow to stand for 4 days. Strain through a fine hair or nylon sieve do not press the fruit . To each pint of strained vinegar add 4 5 oz sugar.
Bring vinegar to a boil in small nonaluminum saucepan. Meanwhile place raspberries in clean hot 16 oz. jar. Carefully pour hot vinegar into jar. Cover let stand several days at room temperature in cool dark place to blend flavors. If desired strain into
In a stainless steel or enameled saucepan combine the vinegar and sugar and bring the mixture to a simmer stirring. Cook over low heat until the sugar has dissolved then add the raspberries and gently mash them in the liquid. Transfer to a sterilized quart