How to make homemade raspberry vinegar by infusing fresh raspberries into vinegar. It has a hint of lemon and is great for salads and dressings.
Course
Condiment
Cuisine
American
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
AuthorRenee
Ingredients
3cupsfresh raspberries
1lemon
3cupswhite wine vinegar5% acidity
1/3cupgranulated sugar
Instructions
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.
Recipe Notes
Time stated does not include time for vinegar to infuse for 3 days.