Raspberry Vinegar II

Raspberry Vinegar II

3
sal 21

"Tangy raspberry vinegar with a hint of sweetness is the perfect accent in salad dressings and other dishes."

Ingredients

15 m servings 154 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 0 mg
  • 0%

Based on a 2,000 calorie diet

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Directions

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  1. In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.
  2. Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.
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Reviews

3
  1. 3 Ratings

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Excellent! I made this with the wild raspberries that grow in my yard. Red and Black. It is easy and delish! I gave it as gifts and have been asked for the recipe over and over.

because raspberries are tart and vinegar is tangy. the sugar adds the "hint of sweetness" desired in any berry vinaigrette.

I made a small version of this the other day and let it sit in the fridge until today, and then I mixed it with Red Raspberry Wine Vinaigrette Dressing from this site. In all reality I think th...