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Last Monday’s Blackberry Vinegar set off a chain reaction here at TVFGI… it was so delicious I’ve been experimenting with all sorts of flavors.  The whole thing started with an obscenely expensive bottle of strawberry vinegar that I bought at a farmstand a while back.  When I got it home and tried it I was surprised at the sauce-like consistency and vivid fresh fruit taste.  This kind of fruit vinegar isn’t anything like the stuff you buy off the supermarket shelf, it’s a thick, vibrant  combination of fresh fruit puree and good white wine vinegar.  At a ratio of about 1 to 1, they are so full of flavor they can transform a meal.  You can make an instant salad dressing by mixing them with oil, or drizzle them on meats, fish, or grilled vegetables.  You can substitute them whenever a marinade or other recipe calls for vinegar.  It’s too easy not to try, and you will fall in love, like I did. Print Fresh Raspberry Vinegar Ingredients one 6 oz package of fresh raspberries, rinsed 1/3 cup white wine (or champagne) vinegar Instructions Puree the berries in a small sized food processor. Strain out the seeds by passing the …


Total time

0 minutes


Ingredients

  • one 6 oz package of fresh raspberries (rinsed)
  • ⅓ cup white wine (or champagne) vinegar


Method

  1. Puree the berries in a small sized food processor. Strain out the seeds by passing the puree through a mesh strainer. Push out all the puree with the back of a spoon. You should be left with about 2/3 cup of puree.
  2. Add about 1/3 to 1/2 cup of vinegar, just taste it and see how you like it. I ended up using 1/3 cup.
  3. Store in a capped bottle in the refrigerator. Use within a few weeks.

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