Homemade Raspberry Vinegar
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.
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.
- 3 c. fresh raspberries
- 2 c. white wine vinegar
- 1/2 c. sugar
- 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 19gFiber: 3gSugar: 15gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.