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Raspberry Vinegar
- Yield:
600 ml
- Difficulty
Easy
Published 2003
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 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.<
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