Raspberry Vinegar
Raspberry Vinegar recipe
Yield
4 servingsPrep
30 minCook
0 minReady
30 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
raspberries
|
|
| 1 | quart |
white vinegar
distilled |
*
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
raspberries
|
|
| 0.9 | l |
white vinegar
distilled |
*
|
| 118 | ml |
sugar
|
|
Directions
Place the berries in a large container.
Bring the sugar and vinegar to a boil and pour over the berries.
Stir and cover.
Cool and refrigerate for 30 days.
To process, strain the liquid through a piece of cheesecloth into a large pot.
Bring to a boil and simmer for 5 minutes.
Remove from the heat and pour into hot sterilized jars, cover and seal.
Yield 1 Quart.
NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.
Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes.
Try using the vinegar in salad dressings.
