Raspberry Vinegar

Raspberry vinegar is used as a dressing for light summer salads with chicken, fruit salads, or for marinating red beets.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 500 g Raspberries

  • 750 ml Vinegar, red wine

  • 50 g Sugar, white

Steps

  1. Clean and sort the raspberries (discard any rotten or moldy fruit). Thoroughly wash the jars in which the vinegar will be prepared and place them in an oven preheated to 80 degrees Celsius for at least 15 minutes.

  2. Fill the sterilized jars with raspberries. Pour white wine vinegar into the jars until they are full and seal them tightly. Let the vinegar sit in a cool place for at least two weeks. Shake the jars occasionally.

  3. Once the vinegar has absorbed the fruit flavor and aroma, strain it through cheesecloth. Squeeze the fruit well. Add sugar to the strained liquid and heat it all together. Cook at a moderate temperature for 5 to 10 minutes. Strain the vinegar through a sieve into sterilized jars. Seal the jars tightly and store them in a cool place.

Nutrition Information (Per 100g)

  • Calories: 52 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 11 g
    • Sugars: 4 g
  • Protein: 1 g
  • Fiber: 6 g

Advice

According to the recipe, prepare 1 to 1.25 liters of raspberry vinegar. If the vinegar is stored in a warm place, it may start to ferment. In case sediment forms, strain the vinegar again.