Homemade Raspberry Vinegar
Yield: 2 cups
This Homemade Raspberry Vinegar recipe is the perfect salad dressing for your summer greens!
Ingredients
- 3 cups fresh, vibrant raspberries
- 2 cups white wine vinegar
- ½ cup granulated sugar
Instructions
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- Combine vinegar and sugar in a medium saucepan over medium heat. Stir 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 cool 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 outside of cheesecloth with back of wooden spoon 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:
Serving: 1 Calories: 87kcal Carbohydrates: 19g Protein: 1g Sodium: 2mg Fiber: 3g Sugar: 15g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.