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4 cups red or black raspberries
2 1/2 cups good quality balsamic vinegar
2 1/2 cups good quality Italian red wine vinegar
Ball canning jars

In a large, stainless steel or glass bowl, combine 1 cup wine vinegar with the washed and fully dried raspberries. Crush the raspberries using a muddler or potato masher. Add remaining vinegar and stir and crush the raspberries until well mixed.

Cover well with plastic wrap or 10 layers of cheesecloth secured with a plastic band. Set in a cool place at room temperature for a few days, or up to 4 weeks for best flavor. Taste it occasionally until it is to your liking.

Stir every few days so the vinegar is distributed with the raspberries evenly. When the mixture has developed sufficiently for your taste, strain through a sieve lined with 2 or 3 layers of cheesecloth or through a jelly bag without pressing (allow to drip through) into a stainless steel or glass bowl.

Heat the mixture in a saucepan to a temperature of 180F (do not boil). Ladle vinegar into hot canning jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust two piece lids.

Process in boiling water bath canner for 10 minutes. After 5 minutes, remove from canner using a jar lifter and let cool in a draft free place. Store in a dark, cool place. Keeps for 1 or 2 years when canned properly. After opening a jar, store under refrigeration.

Strawberries may be used instead of raspberries. Instead of using a combination of red wine vinegar and balsamic, 100% balsamic may be used.

The quality of the vinegar used in this recipe is important to the outcome and quality of the finished product; cheap vinegar will yield an acrid, low quality product.

Use this vinegar to make vinaigrette, or as a dressing for salads. Make a reduction as a topping for fresh fruit.

Submitted by: CM
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