Raspberry Vinegar
Ingredients
Directions
Infuse the fruit
Put 1 quart of vinegar over 2 lbs. of ripe raspberries, let them stand 24 hours.
Strain the raspberries through a sieve.
Add the same vinegar to 2 quarts more of fruit.
Let the mixture stand again 24 hours, then strain it.
Sweeten and finish
Add 1 lb. of sugar to each pint of vinegar.
Put the mixture in a stone jar, place the jar in a pot of water on the fire, and let it boil until clear.
Bottle and seal.
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
- Raspberries (in the method)
- Provide the flavour and colour that the vinegar takes up during standing.
- Vinegar
- Extracts the raspberry flavour and acts as the sharp, preserving base of the syrup.
- Sugar (in the method)
- Sweetens the vinegar and balances its acidity.
The step that matters
Boiling the sweetened vinegar until clear. The jar must sit in water rather than directly on the fire, so the mixture heats gently. Overheating can scorch the sugar and darken the flavour, while the boil is what dissolves the sugar and clarifies the liquid.
“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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