A fruity and tangy splash of this fragrant, ruby red vinegar will brighten both vegetables and palate.
Yields 1½ cups
Prep time: 15 minutes
Steeping time: 1 week
1 pint raspberries, fresh or frozen
1 cup red wine vinegar
Pack a clean, dry pint jar with a lid with raspberries, but do not crush the berries. Pour the vinegar over the berries, cover the jar, and set aside in a dark place where it will not be disturbed for 1 week or a little longer.
At the end of a week, strain the berries and vinegar through a fine-mesh strainer. Press the berries to release all the liquid, but do not press pulp through the strainer. Discard the berry mash. Pour the vinegar into a clean, dry glass jar with a lid and store as you would other vinegar.
Use raspberry vinegar for making Raspberry-Carrot Pickles (this page) and raspberry dressings and vinaigrettes. As well as being a special addition to salad dressings, raspberry vinegar is great to splash on simply cooked beets, carrots, cabbage, or parsnips or sautéed beet greens or turnip greens.