Raspberry Vinegar I Recipes

HOW TO MAKE RASPBERRY VINEGAR

Steps:

• Put the raspberries into the mixing bowl. Gently pour the vinegar over top of the raspberries.
• Cover the bowl and set aside in a cool, dark and dry spot. Allow to stand for 1 week. Stir it occasionally and make sure that the raspberries are completely covered by the vinegar.
• Strain the liquid and discard the raspberries.
• Pour the infused vinegar into the saucepan. Add the sugar.
• Bring to the boil. Then reduce the heat and simmer for 10 minutes, stirring frequently to help the sugar dissolve.
• Remove the pan from the heat. Allow to cool.
• Pour into the sterilised bottles and seal. Store in a dark, cool and dry place for up to 6 months.

RASPBERRY VINEGAR

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.

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.

RASPBERRY VINAIGRETTE II

Steps:

• Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

RASPBERRY VINEGAR

Steps:

• In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
• Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
• To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

RASPBERRY VINEGAR

Steps:

• Wash the raspberries. Place into a bowl with some of the vinegar. Crush well with your hands.
• Add the remaining vinegar to well cover with a pinch of salt and set aside for two-four days.
• When ready to bottle, filter through a double or triple layer of cheesecloth, store for a year, ready immediately.

RASPBERRY HONEY VINEGAR

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a sterilized bottle or decanter. Cover and refrigerate until ready to use.

RASPBERRY VINEGAR

Steps:

• In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
• Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
• Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
• Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
• Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
• Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
• Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
• Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
• Transfer the vinegar to flasks or bottles. Discard fruit.
• If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
• The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
• VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
• CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

RASPBERRY VINEGAR

Steps:

• Place raspberries in a fine sieve set over a medium bowl. Add 1 tablespoon white-wine vinegar. Using a rubber spatula, push on the raspberries to extract as much juice as possible, discarding solids. Transfer raspberry puree to a bottle or jar filled with vinegar, and stir to combine.