Raspberry Vinegar

A vinegar that provides summer flavours in the depths of winter. It can be used successfully to enhance the flavours of many diet meals including Diabetic, Low Calorie, Raw and Vegan.

Fruit vinegars used to be very popular because they enabled one to enjoy summer fruit flavours out of season. But this has become unnecessary with many foods available out of season and fruit vinegars have drifted out of fashion.

However, as many people return to purchasing seasonal food, making Raspberry Vinegar again becomes a valuable addition to your larder.

Few raspberries are required to make this quantity. And it has numerous uses, for example:

– Pour over ice then top with mineral water or lemonade;
– Pour over vanilla ice cream – very refreshing;
– Include in a vinaigrette for a green salad (with winter leaves), adding ricotta cheese and walnuts;
– Incorporate in a vinaigrette for salmon, adding fresh raspberries if in season;
– Marinade chicken breast overnight in a mix of raspberry vinegar, olive oil, lemon rind, shallot, tarragon and black pepper; then roast 20 mins+;
– Include in a sauce for pork (which is always good with fruit), combining the vinegar with stock and herbs (sage, tarragon, thyme);
– Deglaze cooking pan with raspberry vinegar after sautéing lamb or liver (it adds caramelised flavours).

Diets for which Raspberry Vinegar is suitable:

Diabetic, Dairy Free, Fodmap, gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw Vegetarian and Vegan.


Preparation: 10 + 15 mins | Cooking: 10 mins | Serves: 1 cup+

500 gm (1 lb) raspberries
350 ml (11/2 cups) white wine vinegar
60 gm (2 oz) sugar (optional and quantity as desired) *


WASH the raspberries.
PLACE in a jar and cover with the vinegar (the volume may vary a little from that stated).
SEAL jar and leave for 5-7 days, shaking occasionally.
STRAIN the vinegar through a cheesecloth or similar fine cloth into a saucepan. (Allow the vinegar to run through freely; do not pressure the fruits to extract the vinegar as this may make it a little cloudy.)**
ADD sugar to the pan and heat to dissolve. (If not adding sugar, just boil the vinegar as below.)
BOIL for 10 minutes and pour into a sterilised jar or bottle and seal. (Sterilise with boiling water.)***


– Store in a cool dark place to avoid discolouration.
– Cooking ideas are listed above.
– Present as a homemade gift.


* Sweeten the vinegar to your taste. You can add more sugar after cooking if required.
** Use a stainless steel bowl and pan – not aluminium, which would react with the vinegar.
*** Do not boil for Raw diet.

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