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Raspberry Vinegar


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Rate this recipe 4.1/5 (8 Votes)


  • 1 cup fresh (or frozen thawed slightly) raspberries
  • 2 cups white vinegar


Servings 2


Step 1

Thoroughly wash fresh raspberries under running water. Using the back of a spoon, bruise raspberries slightly and place in a sterilized jar.

In a medium saucepan, heat vinegar over medium heat to 190*. Pour hot vinegar over raspberries and cap tightly. Allow to stand in a cool, dark place for 2-3 weeks.

Strain vinegar through a double layer of 100% cotton cheesecloth or clean coffee filter, discard seeds and solids. Pour vinegar into a clean, sterilized jar. Seal tightly and store up to 2-3 months in a cool location or 6-8 months in the refrigerator.

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