Flavoured vinegars are simple (and far cheaper) to make at home. In recent years raspberry vinegar, in particular, has become the darling of some nouvelle cuisine chefs. From time to time a judicious spoonful can certainly give a salad dressing or a sauce a delightful and unusual lift. Incidentally Eliza Acton gives instructions for simmering the vinegar with an equal amount of white sugar to make a syrup for adding to sweet sauces or to chilled water to make a summer drink.
Fill a plastic-lidded jar with the raspberries, pour in the wine vinegar to cover the fruit and cover tightly. Store in a dark place for 3 days.
Strain off the vinegar through a fine nylon sieve. Discard the raspberries and fill the jar with the second batch of raspberries. Pour the vinegar over, cover tightly and store for 3 days, as before.
If you have plentiful supplies of fresh raspberries the steeping process can be repeated yet again – it also depends on how full-flavoured the fruit is.
Finally strain the vinegar through a nylon sieve, lined with a cloth and pour into a bottle. Seal and store in a cool, dark place until needed.
© 1987 Geraldene Holt. All rights reserved.