Raspberry Cider Vinegar

July 27, 2008

This is my first time making homemade flavored vinegar of any sort. Before I did online research on how to make homemade flavored vinegar, I imagined complicated steps and procedures. The truth is homemade raspberry cider vinegar is easy and fun to make. All you need is a few things and a little time. You’ll need the following:

- fresh, organic red ripe raspberries

- a clean glass container with lid – I use glass jars I recycled from store bough products

- three to five days to allow the raspberry flavor to infuse with the vinegar. The longer you allow the raspberries to instill into the vinegar, the more flavorful the vinegar.

The end result makes naturally flavored vinegar that is high quality and untainted – without any unwanted additives, preservatives, or artificial flavors.

Raspberry Cider Vinegar

Instead of using store bought flavored dressing use this vinegar to made a wonderful salad dressing mixed with olive oil, or even flaxseed oil. Use it to marinate vegetables or as an ingredient to make chutney. Other berry options – like blackberries or blueberries – would make a flavorful fruity vinegar.

1 cup fresh raspberries
1 1/3 cups apple cider vinegar, more if needed

In a clean jar, loosely pack fresh raspberries that have been gently rinsed in cold water. Pour apple cider vinegar over the fruit until the fruit is completely covered with vinegar. Put the lid on tight and set on aside (on the kitchen counter or in the kitchen cabinet) for three to five days.

After three to five days, strain the vinegar through a strainer into a measuring cup. Reserve the raspberries for another use*.

Pour the raspberry vinegar into an oil and vinegar bottle or glass jar. Store as you would any vinegar at room temperature.

Yields 1 – 1 ¼ cups

* The reserved vinegar soaked raspberries are delicious in a salad. Store these raspberries in the refrigerator until ready to use.

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Comments

4 Comments so far

hihorosie on July 30, 2008 Wednesday, 1:53 pm
BEAUTIFUL! You know, I have to admit I’m not a fan of raspberries but had a fresh one not too long ago picked straight from the vine (organic) and it was pretty tasty. Makes a difference. Anyway, that vinegar looks so pretty! And easier to make than I thought too. Thanks for sharing.

Heidi – Fresh picked, organic fruits and vegetables are always best. We have a small garden with a few tomato plants. My husband picked me a few of the cherry tomatoes from our plant, I tossed those and a cut up store bought tomato in my salad for lunch today. The fresh picked cherry tomatoes were the better of the two – hands down. There is a huge difference in taste.

Do you like other berries? You can use the same technique to make the raspberry cider vinegar and create a lovely berry flavored vinegar of your choice.
hihorosie on July 30, 2008 Wednesday, 1:56 pm
One more thing – I saw you were an important contributor to the best of RFC ebook. Just bought that recently. Congrats! I had no idea but a fun discovery for me. :)
hihorosie on July 31, 2008 Thursday, 8:13 pm
I love STRAWBERRIES. We were able to harvest some from our little garden this year. Very good. We’re looking forward to our tomatoes when they come in.

Hi Heidi – I hope you will do a write up when your tomatoes are ripe and ready for harvest. Our tomato plants didn’t do too well, we barely had a hand full of cherry tomatoes from our crop.
Zara on August 12, 2008 Tuesday, 8:37 pm
I finally got around to making this recipe. It turned out perfect and the color is so beautiful.

Zara – I am glad you made this flavorful vinegar and it work out for you. I hope you saved the actual raspberries, they are great tossed in a salad.

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