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Raspberry Vinegar



Raspberry Vinegar is made from white wine vinegar with raspberries, sweetened with some sugar.

It is fruity and tart at the same time, so it is not the easiest vinegar in the world to figure out when to use it.

Usage suggestions:
    • It is good with duck and pork.
    • Use to deglaze pans;
    • Use on fruit salads;
    • Make a drink from ice water, 2 or 3 tablespoons of Raspberry Vinegar, and sugar to taste.

      Cooking Tips

      2 cups (16 oz / 500 ml) white wine vinegar
1 pound (450g) raspberries
2 tablespoons white sugar

Sterilize a bottle or jar; set aside.
Crush raspberries and put in jar.
Bring vinegar to a simmer.
Stir sugar into vinegar, pour on raspberries, stir with a metal spoon, let cool, then seal the bottle or jar with its top. Let stand at room temperature in a dark place for 10 days, then filter into a new bottle or jar. If you wish, you may add 2 or 3 raspberries for decoration.

Some suggest that the colour can be enhanced -- without affecting the taste -- by adding a few dried hibiscus flowers (of the Hibiscus sabdariffa variety)

Substitutes

Another fruit vinegar, or another vinegar altogether.

Storage Hints

Store out of the light, or the colour will be affected.

History Notes

Raspberry Vinegar was very popular in the 1980s, along with shoulder pads.

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Also called:

Raspberry Wine Vinegar; Vinaigre à la framboise (French)

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"The Americans are the grossest feeders of any civilized nation known. As a nation, their food is heavy, coarse, and indigestible, while it is taken in the least artificial forms that cookery will allow. The predominance of grease in the American kitchen, coupled with the habits of hearty eating, and the constant expectoration, are the causes of the diseases of the stomach which are so common in America."

-- James Fenimore Cooper (American writer. 15 September 1789 – 14 September 1851)

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