Raspberry Vinegar
Ingredients
Directions
Make the mixture
Combine two quarts of raspberry juice, two quarts of water, and three pounds of loaf sugar in an open bucket.
Let the mixture stand for more than a week, skimming it.
Transfer the mixture to a jug.
Age
Tie a thin cloth over the jug and let it stand for two months.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberry juice
- Supplies the fruit flavour and the sugars that the fermentation works on.
- Loaf sugar
- Feeds the microbes that ferment the liquid, adding sweetness early on.
The step that matters
Tie a thin cloth over the jug. Vinegar forms when acetic acid bacteria convert alcohol to acetic acid, and they need air. A thin cloth lets air in while keeping dust and insects out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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