Raspberry Vinegar
By KitchenGnome
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Ingredients
- 2 cups (16 oz) white wine vinegar
- 1 cup fresh raspberries (or unsweetened frozen raspberries)
Details
Servings 1
Adapted from theyummylife.com
Preparation
Step 1
Two ingredients and two weeks are all it takes!
Cork top bottles are not recommended, because the cork is porous and will allow the liquid to slowly evaporate.
Servings: makes 1-2/3 cups
Directions
--Make this recipe in a mason jar, or something similar with an air-tight lid.
--Rinse and drain raspberries, removing any moldy bits; add to jar. Pour in vinegar, cover tightly. Store in cool dark place undisturbed for two weeks.
--Pour raspberries and liquid through a wire strainer that is lined with cheesecloth. Store finished raspberry vinegar in a tightly covered jars or bottles in cool, dark place (your pantry/cabinet should be fine). Keeps indefinitely; at least one year.
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