raspberry vinegar

[northepaul]

Hoping this doesnt sound too silly, but what do you use raspberry vinegar for?

[Hilary B]

Dunno about anyone else, but I use something very similar as a salad dressing, it's tasty, and much lower calorie than a traditional oil-contining version.

[zazen999]

Hoping this doesnt sound too silly, but what do you use raspberry vinegar for?

Ice cream and salad dressing mainly. A nip in gravy can be quite nice.

I've currently got black, red and white berry vinegar fermenting in white wine vinegar and have added a few gooseberries to it. Can't wait for it to be ready....the colour is fantastic.

[northepaul]

Thanks, might give it a go then. xx

[harveymt]

Could the recipe above be used with Balsamic vinegar rather than White Wine? I tasted some in a shop a while back and it was lovely but expensive. I've a load of raspberries frozen at the mo so want to try this.

[veggiechicken]

Raspberry vinegar -economy version!
Start as if making raspberry jam/jelly, cooking the fruit (without sugar). Strain off the fruit pulp to make a jelly, adding sugar to the liquid in the usual way for the jelly.
Now for the crafty bit, pour vinegar onto the pulp and leave to steep and continue as in the earlier recipe for fruit vinegar. Perhaps reducing the proportion of vinegar to pulp as some of the raspberry flavour will have gone into the jelly.
I've done this with all sorts of fruit pulp - blackberry, mixed berries, elderberry. Two products from one fruit - Bargain!!

[Hilary B]

That's a nifty idea Veggiechicken!
Must admit that if I was thinking of making fruit vinegars, I would use the same technique I use for liqueurs, add the sugar to the fruit for max flavour extrction, and put the vinegar in later....
I tend to avoid boiling anything that contains vinegar, apart from chutney, in case it reduces the acid content (I'm sure this does happen at times).

[veggiechicken]

I haven't had a problem with the vinegar in storage, is that is what is concerning you about boiling the vinegar. I have some that is at least 6 years old!
Without knowing exactly how you make your liqueurs, why don't you try adding vinegar to the sugared pulp that you have left over. The proportions may be different but I'm sure you can improvise. Vinegar is cheap and if it goes wrong you're not much worse off.
When I make sloe gin, I strain off the fruit and pour a bottle of cheap white wine over it. Leave it to stand for as long as you can ignore it, and Hey Presto, a fortified wine!

[Munch]

Sorry to hijack but......

I have a neat idea of adding a few sprigs fresh Lemon Thyme to my raspberry vinegar for my c******as hampers. I think it would make a lovely refreshing fusion (oh ark at me!!)

Will the leaves keep ok in the vinegar? or will they go black or something?