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.
4 quarts raspberries
2 quarts cider vinegar
a whole bunch of sugar
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 Make Jam — A Beginner Tutorial — the simple any berry recipe