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Raspberry Vinegar II

Raspberry Vinegar II

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
sal

sal

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer
7

Jennifer

12/10/2010

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.

Marianne
1

Marianne

5/2/2014

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 the vinegar could have been just fine on its own without any other ingredients. Someone is asking why there is sugar in this recipe, and that's because I think it offsets the tartness/acidity of the vinegar and fruit in nice style. I do believe that tomorrow with my salad I'll just mix this with lemon olive oil and be just fine with that. I would definitely make this again! Thank you, sal!

MissKaren
0

MissKaren

5/5/2014

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

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