When we got home from our family vacation to Seattle over the 4th of July (were you following along on Instagram and facebook?), our raspberry patch was just about to break forth in all its berry glory. Ripening just a bit later than most years, Mother Nature’s schedule worked quite nicely into our calendar this year. I just can’t stand to miss out on berry picking in our own back yard. It’s really the most wonderful thing!
I’ve been wanting to make my own Homemade Raspberry Vinegar for a few years already, and can’t believe it took me this long to finally do so. The process is just too simple, and the flavor is out of this world. If I had a bigger house, I’d have a dedicated pantry for flavored vinegars…I admit to having an odd affection for them. And this raspberry vinegar would be front and center.
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We’ve been enjoying our new raised beds garden immensely this year. With a bit less actual planting area and a whole lot more functionality, it forced me to be choosier about what we planted this spring. It’s now easier to keep everything in check and has made gardening so much more enjoyable for us again. Our garden doesn’t have the capability to sustain our every meal, but it does allow us the pleasure of nurturing it, watching it grow, and enjoying some of the freshest summer bites available. Because there is a difference. A big difference. And I want our girls to know that firsthand.
This homemade raspberry vinegar is made of just three ingredients…white wine vinegar, sugar, and fresh raspberries from our garden. Left to mingle for a couple days, the concoction gifts you with the prettiest raspberry vinegar you’ve ever seen.
It’s a gorgeous ruby color and tastes super tangy. So tangy, in fact, that it almost makes you catch your breath with the first spoonful. But then you’re drawn in, caught within its clutches, and eventually spooning it to your mouth like soup.
At least that was my experience… (ahem)
After forcing the raging spoon aside, I made a trip out to the garden to gather some fresh lettuce and a few sun-warmed raspberries to do this the proper way. I drizzled the ultra tender greens with a little extra-virgin olive oil and raspberry vinegar, and added a sprinkling of coarse salt and freshly ground black pepper. It was so simple. So flavorful and delicious. I do hope you give this a try to see for yourself.
Homemade Raspberry Vinegar
Ingredients
- 3 c. fresh raspberries
- 2 c. white wine vinegar
- ½ c. sugar
Instructions
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
- Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.
Absolutely essential final ingredient, added just before serving, for a venison casserole. It lifts the flavours.
WONDERFUL!!!!
Delicious and easy, lasts in fridge about 8 months and still good.
I love raspberry vinegar in mineral water for a non alcoholic soft drink that is better than any you can buy. better than wine. also
I use blackberries and have over pancakes, Yorkshire pudding and diluted with hot water for a tickly cough.
Made this yesterday – still steeping, but it already tastes delicious! Heated the vinegar in the microwave to avoid further overheating an already too-hot kitchen. Raspberries grow wild all over our garden – there’s plenty for us, the birds and anyone else who would like to drop by! Thanks for the recipe.
This is very interesting recipe .. Can I apply this method to other fruit ? like peach or plum ?
Definitely. I just haven’t experimented with other fruits, so can’t recommend a recipe or method. Please let me know if you give it a try!
Definitely, other fruits would work as well. I haven’t experimented with any others, though.
I’m coming over to pick raspberries so I can make this ; )
My door is always open. (and the garden, too!)
Ismail, I believe you can sub just about any fruit you want. With mango, you will need to adjust the sugar, as raspberries are very tart and don’t have much sugar content at all (the polar opposite of mango). You could add chilis to mango vinegar and it’d be really delicious.
You are lucky … I wish I had a raspberry patch too. Alas I am a city dweller, and not very green fingered. Btw have you tried it with any sugar substitutes, like maybe stevia?
So incredible!
Oh, I like this, so much better than store bought with the extra chemicals they always put in.
The color of this is just stunning!
What a great idea to make your own. Whenever I have to buy it at the store, I cringe at the prices, now I don’t have too. I am utterly jealous that you have a raspberry patch!
Looks so yummy – do you think we can substitute raspberry with tropical fruits for this recipe, say…. mango?
i am seriously so jealous that you have a raspberry patch.. awesome idea to make a raspberry vinegar. love it!
You made everything what is possible using raspberry, fantastic recipe, thanks. Eliza
Love the idea, but alas no raspberry patch anymore!
Gorgeous! I’m so envious of your raspberry patch. Can I come help pick? I’ll make us some pie in exchange :)
I have never heard of this idea, but I love it!! And also, I am so jealous of your patch!