RASPBERRY VINEGAR
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 cups.
Number Of Ingredients 3
Steps:
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY VINEGAR II
Tangy raspberry vinegar with a hint of sweetness is the perfect accent in salad dressings and other dishes.
Provided by sal
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.
- Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 37.6 g, Fat 0.7 g, Fiber 9.1 g, Protein 1.2 g, Sugar 28.5 g
RASPBERRY VINEGAR TART
Steps:
- Prepare the crust: In a food processor, grind the cookies until you have 1½ cups crumbs. Transfer to a bowl. If using the freeze-dried raspberries, process them in a food processor, spice grinder or mortar and pestle until they are reduced to powder. There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine. Butter a 9-inch tart pan, put the crumbs in the middle and slowly drizzle the melted butter into the crumbs. Mix until the crumbs resemble the texture of wet sand. (You may not need all the butter; you can discard the rest.) Firmly press the crumbs against the sides and bottom of the pan until about ¼ inch thick.
- Chill in the refrigerator, or even the freezer, for 1 hour. Preheat the oven to 350 degrees. Bake the crust until the base is dry, about 15 to 20 minutes. Remove from the oven and let cool completely. Keep the oven on.
- Make the filling: Whisk together the eggs and ¼ cup sugar. In a 1-quart saucepan, whisk together the flour and remaining ¾ cup sugar, then whisk in water, red-wine vinegar and raspberry vinegar. Bring to a boil, whisking until the sugar is dissolved, then add to the egg mixture in a slow, steady stream, whisking vigorously to prevent the eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats back of spoon, 12 to 15 minutes. Do not boil. Pour a ½-inch-thick layer of filling into the chilled tart crust.
- Bake the pie in the middle of the oven until the filling is set, about 15 minutes, then cool completely in the pan. Chill in the refrigerator.
- Whisk the heavy cream with the raspberry vinegar and St-Germain until stiff peaks form. Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 108 milligrams, Sugar 27 grams, TransFat 0 grams
HOMEMADE RASPBERRY VINEGAR
This Homemade Raspberry Vinegar recipe is the perfect salad dressing for your summer greens!
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time P2DT10m
Number Of Ingredients 3
Steps:
- Gently rinse raspberries and let dry on paper towels. Place raspberries in a large jar or glass bowl and set aside.
- In a medium saucepan, combine vinegar and sugar. Over medium heat, bring mixture almost to a boil while stirring fairly constantly, until sugar is dissolved. Do not let the mixture boil. Pour hot vinegar mixture over raspberries and let cool to room temperature. Cover jar tightly and let stand at room temperature out of direct sunlight for 48 hours. Line a colander with a double layer of cheesecloth and set it over a bowl. Pour raspberry and vinegar mixture into colander and then gather up corners of cheesecloth. Press on cheesecloth with rubber spatula to release as much of the rich raspberry juice as possible. Discard cheesecloth with raspberry pulp.
- Pour raspberry vinegar into a clean bottle or jar and seal tightly. Refrigerate or store in a cool dark place; use within 6 months.
Nutrition Facts : Calories 87 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RASPBERRY VINEGAR I
This fabulous tasting raspberry vinegar is so easy to make!
Provided by SISSYMAE
Time 5m
Yield 24
Number Of Ingredients 2
Steps:
- Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.
Nutrition Facts : Calories 2.7 calories, Carbohydrate 0.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
RASPBERRY SHORTBREAD COOKIES
Raspberry Shortbread Cookies are a delicious raspberry thumbprint cookies made with buttery almond shortbread.
Provided by Leigh Anne Wilkes
Categories Dessert
Time 27m
Number Of Ingredients 8
Steps:
- Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly but will come together.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
- Heat oven to 350 degrees
- Shape dough into one inch balls.
- Place 2 inches a part on a ungreased cookie sheet.
- Make an indentation with your thumb in the center of each ball.
- Fill the indentation with 1/4 tsp of jam. Do not overfill
- Bake for 14 minutes or until edges are lightly browned
- Let stand 1 minute, remove from cookie sheet and cool completely.
- Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
Nutrition Facts : Calories 168 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 70 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
RASPBERRY VINAIGRETTE
This Raspberry Vinaigrette recipe is perfectly sweet and tart and is a delicious addition to any salad recipe! Quick and easy to make with just a handful of ingredients! A summer staple!
Provided by Trish - Mom On Timeout
Categories Condiment
Number Of Ingredients 7
Steps:
- In a food processor (or blender) combine the raspberries, garlic powder, honey and vinegar. Process on medium high for 30 seconds until mixture is smooth.
- Add olive oil and process for another 30 seconds until emulsified.
- Add in spices and process for an additional 10 seconds.
- Taste and adjust spices if necessary.
- Transfer vinaigrette to a mason jar and refrigerate until ready to use.
Nutrition Facts : Calories 129 kcal, Carbohydrate 5 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 74 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
RASPBERRY VINEGAR COOKIES
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
Provided by Tam D
Categories Cookies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine the softened butter and the sugar. Mix them until they're light and fluffy.
- 2. Add the vinegar and mix it in.
- 3. Add the baking soda and mix it in.
- 4. Add the rum extract and mix it in.
- 5. Add the flour, mix thoroughly.
- 6. Mix in the chopped pecans.
- 7. Drop by spoonful onto a prepared baking sheet. Bake at 325* for 18-20 minutes, or until slightly golden on top.
- 8. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack and cool completely. Store in a cookie jar or airtigh container, to keep them moist and soft.
- 9. NOTES: 1) If you can't find raspberry vinegar, any fruit vinegar would work. Or just use white vinegar. 2) If you don't want to use rum extract, use any other flavor you like, or just use vanilla. 3) You might like to add mini chocolate chips, or press a chocolate candy into the center of each cookie before baking.
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RASPBERRY VINEGAR RECIPE | BON APPéTIT
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- Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
- Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
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