My Fresh Raspberry Vinegar recipe has a fresh, vibrant berry flavor ~ this homemade fruit vinegar is going to wake up your salads, and so much more. It’s so thick and delicious you could almost call it a raspberry sauce!
Last Monday’s Blackberry Vinegar recipe set off a chain reaction here at tvfgi…
It was so delicious I’ve been experimenting with all sorts of flavors. The whole thing started with an obscenely expensive bottle of strawberry vinegar that I bought at a farmstand a while back. When I got it home and tried it I was surprised at the sauce-like consistency and vivid fresh fruit taste.
This homemade fruit vinegar isn’t anything like the stuff you buy off the supermarket shelf
It’s a thick, vibrant combination of fresh fruit puree and good white wine vinegar, pure and natural, without any artificial flavors, etc. At a ratio of about 1 to 1, they are so full of flavor they can transform a meal. You can make an instant salad dressing by mixing them with oil, or drizzle them on meats, fish, or grilled vegetables. You can substitute them whenever a marinade or other recipe calls for vinegar. It’s too easy not to try, and you will fall in love, like I did.
It goes without saying that you can and should try this will all kinds of berries and fruits. Along with today’s raspberry and last week’s blackberry, I’ve also used pale orange raspberries. I already know that strawberries make an awesome vinegar, so I think I’ll try peaches or blueberries next.
For me, this is one of the great discoveries of the season, right there alongside the one ingredient chocolate mousse, and the 30-second mayo. It’s a healthy way to wake up about a million different kinds of foods…and one more way to get every last bit of enjoyment out of summer’s fresh fruits.
Fresh Raspberry Vinegar
- one 6 oz package of fresh raspberries rinsed
- 1/3 cup white wine or champagne vinegar
- Puree the berries in a small sized food processor. Strain out the seeds by passing the puree through a mesh strainer. Push out all the puree with the back of a spoon. You should be left with about 2/3 cup of puree.
- Add about 1/3 to 1/2 cup of vinegar, just taste it and see how you like it. I ended up using 1/3 cup.
- Store in a capped bottle in the refrigerator. Use within a few weeks.