Catherine Brown

Raspberry Vinegar

Preparation info
  • Yield:

    600 ml

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

An old recipe that has now found its way into the modern chef’s repertoire. A useful sharp partner for fatty meats such as duck and goose. It’s also used in salad dressings though it was originally added to water as a refreshing drink.

Cook’s Tip: Do not squeeze the jelly bag or the vinegar will go cloudy.

Ingredients

  • 500 g (1 lb) raspberries
  • 600 ml (1

Method

Making

Put the raspberries into a bowl and cover with vinegar. Cover and leave for 48 hours. Strain the liquid through a jelly bag or muslin. Measure the juice and add sugar accordingly. Place in a pan and boil for about 10 minutes till the sugar is dissolved. Cool. Pour into bottles, seal and store in a cool, dark place. It is ready to use immediately and will keep for up to a year.<