Portion/Yield:Makes about 2 x 200ml bottles
Making fruit vinegar is easy, there are only two ingredients but the possibilities are endless. The making takes hardly no time,m however for best results make the vinegar and leave for 5 days before using.
Use the homemade fruit vinegar for salad dressing or to marinade fish and or meat.
These little bottles of homemade raspberry vinegar make a fantastic gift, it’s the thought that counts and not the value of the gift. If anyone was to give me a bottle home made raspberry vinegar I think I would be in seventh heaven!
You can go wild and make all sorts of flavoured fruit vinegars by applying the same method above to other fresh fruits. Alternative fruits that are suitable for making fruit vinegars include fresh ripe mulberries, tayberries, rowanberries, strawberries, blackberries, blackcurrants or gooseberries. For a special touch, you can also add a few sprigs of fresh herbs or whole spices to your fruit vinegars to add extra flavour and appeal.
Ingredients & Method
- 120g ripe raspberries
- 350ml cider vinegar
Rinse the raspberries, place raspberries in a non-metallic bowl and use a fork to lightly mash them. Add the vinegar (or white wine vinegar) and stir to mix, then cover and refrigerate for 5 days, stirring twice.
At this stage, you can either pass the vinegar through a fine sieve into sterilised bottles or it can be bottled as it is, retaining the raspberries. However, if the raspberries are retained, the fruit may, over time (about 3 months or so), lose its attractive red colour, so at this point pass the vinegar through a fine sieve or muslin cloth to preserve the colour, and then re-bottle in clean, sterilised bottles.
Cover and seal the bottles, then label and store in a cool, dry cupboard for up to 1 year.
Once opened, keep in the fridge and use within 1 week.