Raspberry Vinegar

There are many raspberry vine gars out there but making your own is very easy and a nice way to bottle a taste of summer that will brighten up salads this winter.

I have been using Julee Rosso and Sheila Lukins raspberry vinaigrette recipe from their Silver Palate Cookbook since it was published in 1982. It is a simple master recipe that is open to endless variations for the occasion at hand.


Raspberry Vinegar

  • 8.5 ounces fresh raspberries
  • 12 fluid ounces white wine vinegar

Rinse the fresh raspberries and put them in a large jar. Pour the vinegar into t jar and seal with the lid. Place in the refrigerator for 14 days or longer.

Line a large fine mesh strainer with a double layer of cheesecloth set over a large mixing bowl. Pour the contents of the jar into the lined strainer and using a silicone spatula press the raspberries to extract all the liquid from the berries. Discard the crushed berries.

Pour the raspberry vinegar into a sterilized jar or decanter and let it settle until it comes to room temperature. Seal the jar or decanter and store in a dark place for up to six or moor months.

 

Silver Palate Raspberry Vinaigrette

Makes ¾ cup

  •  1/2cup extra virgin olive oil
  • ¼ cup raspberry vinegar
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground pink or white peppercorns
  • 1 tablespoon sour cream

 

Place all the ingredients in a jar and sake vigorously until the vinaigrette emulsifies.

Use at once or refrigerate.

Additions and substitutions you may want to try include

  • 1 tablespoon minced shallots
  • 1 tablespoon full fat Greek Yogurt in lieu of the sour cream
  • 1 teaspoon honey for a hint of sweetness.
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