Raspberry vinegar

Raspberry vinegar

By
From
Real Food by Mike
Makes
500 mlAn interesting way to preserve and use up blemished fruit is by making home-made vinegar or flavoured vinegar. The former takes a minimum of 1 month to ferment and you also need a ‘mother’ to help the vinegar form. As most of us are time-poor, h
Photographer
Alan Benson

An interesting way to preserve and use up blemished fruit is by making home-made vinegar or flavoured vinegar. The former takes a minimum of 1 month to ferment and you also need a ‘mother’ to help the vinegar form. As most of us are time-poor, here’s a recipe for raspberry vinegar, which looks great in a glass bottle and only takes a few days to make. Blackberries, blackcurrants and any other delicate fruit that blemishes easily also works well. It will keep for up to 4 months. This is a secret weapon for adding to dressings.

Ingredients

Quantity Ingredient
500g raspberries
100g caster sugar
500ml organic unfiltered apple-cider vinegar

Method

  1. Place the berries in a non-reactive bowl and toss with the sugar. Crush the berries with a fork, then stir to dissolve the sugar. Add the vinegar and stir to combine. Cover and set aside at room temperature for 1week to steep.
  2. Transfer the berries to a colander lined with muslin (cheesecloth) or a clean open-weave kitchen cloth, set over a bowl. Strain for 1 hour – don’t press the pulp or the vinegar will become cloudy. Pour the liquid into a sterilised 700 ml bottle and seal. Store in a cool, dark place.
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