Raspberry Vinegar

Raspberry Vinegar
Yield: 2-1/3 cups Prep 10 mins Chill 2 weeks


  • 2 cups fresh raspberries, picked over and rinsed
  • 2 bay leaves
  • 2 1/2 cups rice wine vinegar OR: white wine vinegar OR: half of each

Make It

1. Crush 1 cup of the raspberries in a bowl. Combine the crushed raspberries, whole raspberries, bay leaves and desired vinegar in a clean 1-quart jar with a tight-fitting lid. Seal tightly. Refrigerate for 2 weeks, turning upside down once or twice, but storing the jar upright.

2. Strain the vinegar through a medium-mesh sieve into a large glass measure, pressing the solids with a rubber spatula until the dripping stops. Reserve a few of the whole raspberries to float in the jar, if desired. Discard the solids in the sieve. Pour the vinegar into a decorative jar with tight-fitting lid. Store in refrigerator until ready to give as a gift.

Nutrition Facts

Amount Per Serving: cal. (kcal): 11, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 3, fiber (g): 1, pro. (g): , sodium (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.