Update to Raspberry Vinegar
After 10 days of stirring and setting in a dark cool cabinet, it was time to complete the final process to my raspberry vinegar recipe.
Pour the contents from my sealed jar into a colander to strain the pieces of raspberries from the vinegar into a bowl. Then to catch the fine pieces of raspberries, I strained the mixture again. This time I placed a coffee filter inside the colander to catch all the small particles of raspberries.
After straining, pour the vinegar in a stainless steel pot. Turn on your stove and heat the vinegar. Make sure to constantly stir, you don’t want your vinegar to burn. When the vinegar starts to boil, add 3 cups of sugar and continue to stir until sugar has totally dissolved. Reduce the heat on your stove to about medium – low heat. Continue to stir for approximately 5 minutes and remove from heat. Let vinegar cool. After vinegar has cooled pour back into your glass bottles using a funnel. Place the cap back on your bottles, label the bottle identifying the product with a date, and if you’re giving the vinegar as a gift put some ribbons on the bottles.
****The raspberry vinegar is good when mixing with your salad dressing for salad, drizzled over fruit or used for dipping bread. Enjoy!!
|10 days in a dark cool place, stirred every day|
|First strain process|
|Add vinegar to pot, stir continously, bring to boil, turn down|
|Add 3 cups sugar continue to stir, sugar should be totally dissolved. |
Stir/cook for 5 minutes, remove from burn to cool.
|Once cooled, pour back into glass bottles (I'm making a mess on the counter).|
|Final product, two bottles for gifts (I need to decorate bottles first) and |
two jars for me :-)
Our weekend was great, Bulldog Man returned home from a business trip. We went out and had a lovely date night together down at Autographs (in town). This place has the best steaks in town, served with salad, grilled corn and a dinner roll to die for. Accomplished all our in town running around/errands.
How was your weekend?