Raspberry Vinegar Recipe

This raspberry flavored vinegar takes no cooking to make and is oh so delicious!



From "Food Swap"
January 2017

  • Raspberry Vinegar
    This raspberry vinegar makes the perfect food swap item!
    Photo by Michael Piazza
  • Food Swap Cover
    /Images/MEL/Editorial/Articles/Online Articles/2017/01-01/Raspberry Vinegar Recipe/Raspberry-Vinegar jpg
    Cover courtesy Storey Publishing
  • Raspberry Vinegar
  • Food Swap Cover

Total Hands-On Time: 4 weeks

Yield: 4 12 oz bottles

Food Swap (Storey, 2016) by Emily Paster describes a food swap as "a gathering of friends and food lovers to exchange their home-made goods."  Paster offers guidance on finding a local food swap, strategies for successful swapping, and the basics on how to start and maintain your own event. Food Swap also includes over 75 recipes as well as labels for you to use at your own swap. This excerpt comes from chapter six, "Future Pleasures: Seasonings, Preserves & Other Pantry Items."

You can purchase this book from the Mother Earth Living store: Food Swap.

When people tell me they cannot attend a food swap because they do not know how to cook, I tell them that there are plenty of desirable things that they could make that do not require any cooking ability at all. Flavored vinegar is a prime example of such an item. Anyone can make it; the only skill required is the ability to plan ahead, because the vinegar has to sit for several weeks.

Feel free to experiment with different berries and vinegars, and to add herbs and other seasonings to your flavored vinegars. Invest in attractive glass bottles if you really want your flavored vinegars to stand out and be a hot swap item.

Ingredients:

• 2 pints raspberries
• 2 cups white wine vinegar
• 2 cups apple cider vinegar

Instructions:

1. Crush the raspberries with a potato masher in a large nonreactive bowl until broken down. Add the vinegars and stir to combine. Cover the bowl tightly with plastic wrap and store in a cool, dark place for 4 weeks.
2. Check the vinegar weekly and stir.
3. After 4 weeks, strain the vinegar through a fine-mesh metal strainer lined with several layers of cheesecloth and discard the solids.

Packaging

Pour the vinegar into clean glass jars or bottles and label. Consider using glass bottles with a swing-top or a screw-top cap. You may also want to include dripper inserts, which are usually sold separately.

More from Food Swap:

• Blueberry-Port Mustard Recipe
• Matcha Cupcakes with Ginger Frosting Recipe
• What is a Food Swap?


Excerpted from Food Swap, © by Emily Paster, photography © Michael Piazza Photography, used with permission by Storey Publishing. Buy this book from our store: Food Swap.



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