Ruby Red Raspberry Infused Vinegar
While produce and herbs are fresh and abundant, this is a perfect gift idea for foodies who will appreciate a unique homemade item for the pantry. This light, healthful vinegar goes very well on cranberry walnut salad, feta romaine salad, or even just on greens, and it’s really super easy.
Ingredients
Method
- Sort through the berries. Pick out any stems. Set aside 16 perfect ones.
- Place 3 cups berries in each of 2 sterile, heat-proof quart jars.
- In a medium non-reactive saucepan, gently warm vinegar over low heat until just heated through, 3 to 5 minutes.
- Pour warm vinegar over berries and cap tightly. Let mixture stand 2 weeks, shaking daily.
- Pour mixture through a cheesecloth lined sieve set over a bowl, pressing down on berries to extract as much juice as possible. Discard berry seeds and pulp.
- Place 8 raspberries in each of 2 sterile pint jars. Cover with vinegar and cap tightly.
Nutrition
Notes
Raspberry vinegar can be stored at room temperature for up to 1 year.
A nonreactive saucepan is one that is made from stainless steel, glass, or ceramic materials. They’re called nonreactive because these materials don’t react with acidic ingredients the way copper and aluminum do.
Place in pretty glass containers that seal or cork, fancy up with some ribbon, and give as a beautiful gift.
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