Great Depression Recipes: Raspberry Vinegar

So, you wanted to make raspberry vinegarete and had a cow when you saw the price on the raspberry vinegar?  No problem.  Try making your own.

Some people flavor a glass of water with a Tablespoon or two of this flavored vinegar.  Allegedly, there is some healthy benefit, but I’ll be darned if I can remember what the heck it is.

Raspberry Vinegar

4 quarts raspberries

2 quarts cider vinegar

a whole bunch of sugar

Procedure:

1. Crush the berries.

2. Divide the mashed berries in half.  Freeze one half and use the other half now.

I think ice cube trays might be the way to go here.

3. Pour the cider vinegar over the mashed berries.  Cover and let stand for 2 days.

4. After the 2 days, strain the berries out and pour the remaining juicy vinegar over the other half of the berries.

I wouldn’t worry about thawing them since they will thaw as they soak anyway.

5. Let stand for another 2 days.

6. After the second 2 days, strain and measure you vinegary juicy liquid.

7. For every pint ( AKA 16 ounces or about a pound) of vinegar juice liquid add 1 cup of sugar.

8. Boil for about 5 minutes in a non aluminum ( non reactive ) pot.

9.  Skim any yuckies — that’s the technical term, you know.

10. Can and seal.

Unfortunately, I don’t have a time listed.  But do to the acidity, I would think a 20 minute water bath would be thoroughly sufficient.

More ideas for abundant berries:

How to Raw Pack Fruit With Simple Syrup

How To Make Jam — A Beginner Tutorial — the simple any berry recipe

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