Raspberry Vinegar

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

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.


fresh raspberries 1 cup 250 ml
white wine vinegar 3 cups 750 ml


  1. Crush the raspberries in a stainless-steel bowl with the back of a wooden spoon.
  2. Add the vinegar, stir the mixture, and pour it through a funnel into a 1-quart (1 liter) bottle. Cork the bottle.
  3. Let the raspberries steep in the vinegar for a week. Strain the vinegar through a fine chinois or, if it needs to be perfectly clear, through a triple layer of cheesecloth.