Making Raspberry Vinegar and a favored Raspberry Vinaigrette recipe

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.