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!!
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| 10 days in a dark cool place, stirred every day |
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| First strain process |
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| Second strain |
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| Add vinegar to pot, stir continously, bring to boil, turn down |
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| Add 3 cups sugar continue to stir, sugar should be totally dissolved. Stir/cook for 5 minutes, remove from burn to cool.  |
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| Once cooled, pour back into glass bottles (I'm making a mess on the counter). |
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| 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?
That sounds great.
ReplyDeleteYou make it look easy.
It is really good. You need to add it to your salad dressing for regular salads or fruit.
DeleteIt's very easy to make :-)
YUM! I'm going to show this to Kathi. We are going to try this, for sure.
ReplyDeleteI'm strange but I like vinegar of all kinds. I can have this vinegar straight up on a salad. I would however, recommend you mix it with your dressing. Enjoy because it's good stuff!!!
DeleteOh, now that sure sounds like a fun thing to make! I would love to try this! Thanks so much for sharing it! Do you think it would be okay to use organic unfiltered raw apple cider vinegar?
ReplyDeleteBlessings,
Susie
I believe raw apple cider vinegar will conflict with the raspberries. I've always used the organic white wine vinegar. You can use what you would like but I don't think it will taste the same.
DeleteWhat a great idea. I got my first handful of raspberries this year, I'm hoping for more next year.
ReplyDeleteThanks for the blog visit, comment, and follow! All much appreciated, and I'm delighted to follow you back.
Leigh,
ReplyDeleteThank you! I enjoyed the blog visit and the posts. Now, I'm a follower :-) Thank you for following me, I will be posting a formal Thank You in the next day or so. Things are a little busy right now on the home front.
Have a great day!
This sounds delicious- I love tangy flavors on salads.
ReplyDeleteIt's delicious, most people would mix it with oil or their own salad dressing. I like to just have it straight up on my salad. Thank you for following me, in the next several days I will formally welcome you on my blog.
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