Raspberry vinegar recipe

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When people tell me they cannot attend a food swap because they do not know how to cook, I tell them that there are plenty of desirable things that they could make that do not require any cooking ability at all. Flavored vinegar is a prime example of such an item. Anyone can make it; the only skill required is the ability to plan ahead, because the vinegar has to sit for several weeks.

Feel free to experiment with different berries and vinegars, and to add herbs and other seasonings to your flavored vinegars. Invest in attractive glass bottles if you really want your flavored vinegars to stand out and be a hot swap item.

  • Yield: 3 pints or 4 (12-ounce) bottles


  • 2 pints raspberries
  • 2 cups white wine vinegar
  • 2 cups apple cider vinegar
How to Make It
  1. Crush the raspberries with a potato masher in a large nonreactive bowl until broken down. Add the vinegars and stir to combine. Cover the bowl tightly with plastic wrap and store in a cool, dark place for 4 weeks.
  2. Check the vinegar weekly and stir.
  3. After 4 weeks, strain the vinegar through a fine-mesh metal strainer lined with several layers of cheesecloth and discard the solids.

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