A few leaves are scattered across the yard. It’s more to do with the crazy weather this year. First it rained, and rained, and rained some more. Then the rain stopped. As in, stopped so much the swamp behind my house dried up. It’s so strange not to see water out there. Anyway, the leaves make me think of fall being near. It’s time to preserve as much of summer as possible. Making raspberry vinegar is a way to have the flavor of summer berries all throughout a cold, grey winter. It will brighten it too.
The color of the vinegar is incredible. It’s stunning and almost glows. I knew it would be red yet, wow, I had no idea of exactly how red. I need to make a whole lot more and give bottles of it away as gifts. Look out friends and family, you may be getting homemade raspberry vinegar for Christmas. So when you see me at the store buying a bunch of bottles, this is why.
Saving berries can be easy or difficult. There is always the option to make jelly, jam, or preserves. However I haven’t had the urge to do that yet. I’ve had mixed results with freezing berries. I’ve tried both air drying then simply putting them in a bag and also spreading them out on a sheet to freeze individually. Sometimes the frozen berries were great and other times not so much. So I went for infusing them.
How is the raspberry vinegar? The flavor is as bright as the color. It has glorious essence of berries infused into white wine vinegar. There’s a hint of lemon plus a tiny touch of sweetness. A salad with it and olive oil would be fabulous. Using it to make a dressing has so many possibilities. I’m already dreaming about different herbs to blend with it. Thyme, tarragon, and rosemary are a good start.
Do you save summer produce? If so, what method? Is it canning, freezing, dehydrating, pickling, or some other way? Scroll down to find a list of various methods and recipes for preserving fruit and vegetables by Sunday Supper tastemakers. Also look at my Refrigerator Pickled Jalapeños with Herbs and Zucchini Relish. Big thanks to Stacy at Food Lust People Love and Heather at Hezzi-D’s Books and Cooks for hosting this event.
- 3 cups fresh raspberries
- 1 lemon
- 3 cups white wine vinegar 5% acidity
- 1/3 cup granulated sugar
Rinse raspberries and spread out on paper towels to air dry. Place raspberries in a 6-cup non-reactive container (glass or ceramic recommended - do not use a plastic container).
Use a vegetable peeler to remove lemon rind. Place rind in the container with raspberries. Save lemon for a separate use.
Combine vinegar and sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved (do not let boil). Pour vinegar over berries.
Cover and let stand at room temperature for 3 days.
Line a fine mesh strainer with several layers of cheesecloth. Strain vinegar through cheesecloth to remove berries. Use a large spoon or spatula to press liquid from berries. Discard strained berries.
Pour vinegar into jars with airtight lids. Store vinegar in a cool, dark place up to 6 months.
Time stated does not include time for vinegar to infuse for 3 days.
Do you want to enjoy summer’s bounty all year long? Take a look at these saving summer harvest recipes by Sunday Supper tastemakers:
- Blackberry Chia Seed Jam from Books n’ Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Homemade Spiced Peach Jam from Cosmopolitan Cornbread
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in Oil or Butter
- Garden Herb Butter from An Appealing Plan
- Spinach and Pistachio Pesto from Bobbi’s Kozy Kitchen
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
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Wednesday 12th of August 2015
The color is amazing! Do you think I can't try it with other berries?
Wednesday 12th of August 2015
I think so. I haven't tried to be sure yet I do want to try it with blueberries and blackberries and possibly using other vinegar instead of white wine vinegar. A blueberry balsamic sounds rather nice.
Sarah Reid, CNP (@jo_jo_ba)
Tuesday 11th of August 2015
Wow, this would make an AMAZING gift!
Cindys Recipes and Writings
Monday 10th of August 2015
Love the color, Renee. This vinegar sounds great for anytime of year!
Wendy, A Day in the Life on the Farm
Sunday 9th of August 2015
This would be lovely on a salad to brighten up a dreary winter's day.
Sunday 9th of August 2015
What an unexpected and awesome way to preserve fruit! The color is stunning, and I bet the flavor matches. A couple other tips for freezing berries so you have better results. Taste them fresh to make sure they're good. Also, I pick through one by one to make sure none with marks of any kind go in the freezer. I just eat those :)