December 8, 2006, Newsletter Issue #141: Raspberry Vinegar
Tip of the Week
Use only the freshest raspberries for this vinegar.
Champagne vinegar has a very subtle, smooth flavor
that goes perfectly with the light raspberry taste,
and is excellent in vinaigrettes, tossed with cold
pasta salads, or fresh green salad. Add a bit to
poultry while cooking, as well.
1/2 cup fresh red raspberries, picked for the best quality
1 tablespoon sugar
1 cup champagne vinegar
Two 1/2 inch x 3 inch strips of lemon peel
2 whole cloves
One 2 inch cinnamon stick
5 fresh raspberries
Rinse and dry the berries well. Mix the sugar and vinegar
in a sterilized glass container, and shake or stir with
a wooden spoon until the sugar is dissolved.
Add 1/2 cup berries, lemon peel, cloves and cinnamon
to the container, and seal it tightly with a non-metallic
lid or cork. Place in a cool, dark place, or refrigerate
for 1 week and then strain it.
Add 5 fresh raspberries and the strained vinegar to
a sterilized glass bottle, seal tightly with cork or
non-metallic lid, and store in a cool, dark place.
Use within 4 months.
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