Practically any fruit, chopped or left whole, can be infused into a bottle of vinegar. Commercially available raspberry vinegar is often made with raspberries that have been cooked to concentrate their sweetness and flavor. Unfortunately, the result is often too sweet and strongly flavored. A more subtle version can be made by simply steeping fresh raspberries in good-quality wine vinegar. The vinegar should have a good concentration of acetic acid (7%), because the water contained in the raspberries tends to dilute it.
|white wine vinegar|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.