Ingredients for Raspberry Vinegar:
- 2 lb (900 g) raspberries
- 1 pint (570 ml) white wine vinegar
- Sugar
Method for Raspberry Vinegar:
- Put the raspberries into a wide-mouthed jar and crush them lightly with the back of a wooden spoon. Cover with cold vinegar.
- Tightly cover and leave for 7 days, shaking occasionally.
- Strain through muslin or through a jelly bag, squeezing out as much juice as possible.
- Measure the juice and transfer to a pan.
- Add 4 ozs(112 g) to 12 ozs (337 g) of sugar per pint of juice extracted, according to taste.
- Heat gently, stirring until the sugar has dissolved and then bring to the boil.
- Boil for 10 minutes and pour into hot, sterilized bottles or jars and seal.
Note: You can omit any sugar if you want but this vinegar still needs to be brought to the boil for 10 minutes before final bottling.
Makes about 1½ pints (870 ml) of Raspberry Vinegar.
Makes a refreshing drink (diluted) and good for sore throats! Also nice as a salad dressing. The same recipe can be used for making blackberry vinegar and blackcurrant vinegar.
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I HAVE JUST FOUND THIS SITE BY SHEER CHANCE. WE HAVE A SMALL ALLOTMENT AND I FREEZE EVERYTHING. CAN YOU FREEZE MOST OF THESE RECIPES I CAN NOT FIND ON HERE IF YOU CAN.
DO YOU HAVE A SITE FOR WINE OR BEER MAKING I UNDERSTAND YOU CAN USE UP MOST OF YOUR PEELINGS TO MAKE THEM. I HAVE MADE RHUBARB WINE BUT THE CORKS POPPED SO I WILL HAVE TO TRY AGAIN. THIS IS A GREAT SITE GLAD I FOUND IT
Our site with recipes for wine making under Food and Drink http://www.lowcostliving.co.uk/. Most recipes can be frozen but you’ll need to use your own judgement by looking at the ingredients.
I can’t imagine what this would taste like or with what you would use it with? Any experiences would be welcome as it sounds quite interesting.
Mother makes raspberry vinegar and we use it on pancakes.
Also very good when you have a cough, seems to be much better than the commercial medicine.
I love it, can’t wait for the raspberry season.
absolutely wonderful site use it a lot you are so skilled Regards tanya
@Jilly: My Grandma used to make it. It’s really nice on yorkshire pudding or pancakes or suet pudding and great for sore throats
Hi, I have used raspberry vinegar as a salad dressing ever since I found it in a small cafe in Dunster. I now would not use anything else! It is delicious with any salad, scallops, salmon etc. It is nice to find a recipe. I have just finished the last bottle I bought in Dunster – but have had a bumper crop of raspberries this year.
Salad dressing, yes….but the simplest and best use is as a summer drink..One teaspoon raspberry vinegar added to a glass…fill with ice and water, seltzer, lemonade of your choice…delicious and refreshing.
I’m going to have a go at making Raspberry vinegar as per recipe, but I bought
RED wine vinegar instead of WHITE, will it still work?
Can I use frozen raspberries when fresh not available or out of season? I have been searching for a supplier for ages, as I cannot make my special red cabbage without it; it seems dufrais no longer produce it so I’m going to have a go myself. Please help re using frozen. Many thanks
It’s great for pickling beetroot if you want something a little less tarty than shop bought jars.
@Chris Hazlehurst:
I’ve been looking for recipes for raspberry vinegar! memories from my childhood. Has anyone used frozen raspberry’s? as Summer seems so far away.
Thank you
Kath
Will try this recipe. Looking for something to replace McCormick Balsamic and raspberry vinegarette that seems to be out of production. With balsamic vinegar and raspberries you can really jazz up my grapefruit and onion salads. Try it.
@Chris Hazlehurst: hi, I have just made some from this online recipe. Could you please forward me your mothers recipe as my grandma used to make me it when I was a child and unfortunately no one has her recipe so just wondered if you didn’t mind. Thank you.
This is a very similar recipe to my grandmothers recipe from 150 years ago. Quantities appear the same, but in grandmothers recipe you just pour the vinegar over the raspberries, leave for 7 days, strain, and then add the sugar and boil.
10 years ago we had a glut of raspberries and I have just used the last bottle – still fresh tasting but darker in colour.
I have now made some more using frozen raspberries and it tastes exactly the same
I’m doing this recipe with white vinegar but going to add extra sugar will let you know how it goes. Joan
Have made and tested the raspberry vinegar. Made it using distilled white malt vinegar instead of white wine vinegar, has turned out to be delicious. All I did different was to add a third more sugar than in the original recipe. Going to do Blackberry vinegar today. Joan.
At last something to make beetroot taste like heaven and use up those raspberries.
Absolutely delicious. Will grow more beetroot next season.
Must try with blackberries. As a salad dressing with balsamic vinegar and olive oil its the tops.
Just made my first batch can’t believe I’ve not discovered this before well impressed with the result only a week away from another batch
I make a similar cough mixture using apple cider vinegar and honey. Works better than any cough mixture from the chemist.
I use raspberry vinegar, both sweetened and unsweetened, for salad dressings, it also use the sweetened for one side of bread buns when making sandwiches, sometimes. The other half of the bun has mayo. People just love them, as the fillings vary. Chicken, or beef, or tuna, plus cucumber, or tomato, or lettuce/rocket, or gherkins, or sliced fresh peach or nectarine, or mango, etc. Cheese, apple slices, rocket, and so on. The raspberry vinegar adds a certain je ne sais quoi to the bun, as well as moistening it. I can’t stand dry sandwiches.