Raspberry vinegar recipe
Whip up a quick and easy home made raspberry vinegar to drizzle over your salads.
Ingredients
- 500 g ‘leftover’ or ‘surplus’ raspberries
- 500 ml white wine vinegar
- 100 g white sugar
- 17.6 oz ‘leftover’ or ‘surplus’ raspberries
- 17.6 fl oz white wine vinegar
- 3.5 oz white sugar
- 17.6 oz ‘leftover’ or ‘surplus’ raspberries
- 2.1 cups white wine vinegar
- 3.5 oz white sugar
Details
- Cuisine: English
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- In a non-reactive bowl, crush together the fruit and the vinegar. Cover and steep for 2 or 3 days in a cool place.
- Strain gently and slowly through cheesecloth or muslin.
- To the resulting juices, add 100g white sugar and bring to the boil in a stainless steel pan (this is essential, aluminium will ruin everything), stirring until the sugar has melted.
- Skim off any scum, turn down the heat and simmer gently for 10 minutes.
- Cool, then pour into sterilized bottles.
Recipe taken from The Leftovers Handbook
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