Ooh, my favorite!


Raspberry vinegar
September 4, 2013, 10:01 am
Filed under: Farmer's Market, Food, Recipes

raspberryvinegar1

Eeking this in as our raspberry season is coming to an abrupt close, but with any luck you’ll be able to grab a pint at the farmer’s market this weekend so you can savor the flavors of summer berry-ness through the fall and winter. I mean, look at this sexy ruby color.

Like the chive blossom vinegar from earlier in the season, flavored vinegars are a great way to add variety to salads or anything needing a kick of acid. Raspberry pairs especially well with salmon, by the way, so I use this in grilled salmon salad with capers and shallots.

The simplest no-recipe-recipe:

I use a handful of raspberries (about 15) for each 1/2 pint canning jar, fill them with white wine vinegar, and set aside for two weeks when the color is most vibrant and red. Strain the berries from the vinegar and funnel into an air-tight bottle for easy pouring (or back into a canning jar would work too).

Don’t be shy, use as often, and in anything you’d like. In salads as a primary or finishing vinegar, soups, sauces.

raspberryvinegar


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