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!
my 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.
homemade raspberry vinegar is unlike anything 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.
what you’ll need (it’s a short list!)
- fresh raspberries
- white wine or champagne vinegar
how to make raspberry vinegar
- Puree fresh raw berries.
- Strain them to remove the seeds.
- Blend with vinegar.
- Refrigerate and use within a few weeks.
you can make vinegar from all kinds of fresh fruits
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 made an incredible blood orange vinegar. 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.
more raspberry recipes to try
Fresh Raspberry Vinegar
- 6 ounces fresh raspberries, rinsed
- 1/3 cup white wine vinegar 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.
Questions and Reviews
The color floored me, I’m planning to make it tomorrow, the raspberries look great right now.
I can’t wait to try this!!
Many thanks for all of the information.