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raspberry vinegar.
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Homemade Raspberry Vinegar

Raspberry Vinegar recipe from Grand Diplome Cooking Course, 1971.
Prep Time5 minutes
Cook Time15 minutes
steeping6 days
Course: Condiment
Cuisine: British
Servings: 12 ounces
Calories: 59kcal
Author: Cynthia

Ingredients

Instructions

  • In a glass bowl, light crush raspberries with a spoon.
  • Pour vinegar over raspberries and stir. Cover and refrigerate in the refrigerator or cool cellar, for 6 days. Stirring daily.
  • Strain raspberries with cheesecloth or fine mesh strainer, pressing the fruit with a spoon against the strainer to extract as much juice as possible.
  • In a saucepan, add 1/2 cup sugar and vinegar. Stir and bring to a boil. Reduce heat and simmer gently, stirring occasionally until sugar is dissolved, about 7-10 minutes.
  • When cool, pour into clean glass jar or bottle.

Nutrition

Serving: 1bottle | Calories: 59kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 73mg | Fiber: 2g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.4mg