After seeing all the flavored vinegars recently at the market, I was motivated to make Raspberry wine vinegar at home.  I enjoy the raspberry wine vinegar with oil on a salad. It’s a nice substitution for any fruity vinegar called for in a bland vinaigrette.  It is a nice change from the regular old oil and vinegar.

You can also substitute blackberries, strawberries or blueberries to change the flavor of this vinegar.  The recipe I use is as follows:

Place 1 pound of raspberries (or other berry) into 5 cups of wine vinegar into a pitcher and allow to sit for approximately 8 hours or until vinegar is starting to turn red (stir every once in a while and do not refrigerate during this process.)  I normally start this process after dinner, stir once mid evening, stir again before bed and then stir again in the morning.  I then finish the recipe.

Place strainer over saucepan and pour contents into strainer.  Reserve 5 – 10 berries.  Squeeze juice from berries in strainer and then discard.  Put pan on medium low and bring to a simmer.  Add 1 tablespoon plus 1 teaspoon

of sugar to mixture.  Simmer for approximately 10 minutes.  Pour into ball mason jars or a sterilized bottle (that can be corked) – add the reserved berries to the jar or bottle and cork or seal.  (I recommend that you store the vinegar in a cool, dark place.) 

This vinegar can be used in any recipe that uses white wine vinegar and that you would like to add fruit flavor.  It’s easy and you control the quality of the vinegar and the berries.