Zutaten für Raspberry Vinegar
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Zubereitung von Raspberry Vinegar
- Gently warm 2 cups of white wine vinegar in a medium, nonreactive saucepan over low heat until it just begins to steam. Do not boil.
- Place 1 pint of fresh raspberries in a fine-mesh sieve set over a sterilized 1/2-gallon jar.
- Slowly pour the warm vinegar over the raspberries in the sieve, allowing it to drip into the jar. Then, add the remaining raspberries from the sieve to the jar.
- Let the mixture cool to room temperature (20-30 minutes). Seal the jar tightly and gently shake.
- Store the sealed jar in a cool, dark place (out of direct sunlight and away from heat) for 4 days. Shake gently every day.
- After 4 days, strain the mixture through a fine-mesh sieve lined with a dampened coffee filter into a large bowl.
- Rinse the original jar and pour the strained vinegar back into it.
- If using the lemon thyme variation, add 1 sprig of fresh lemon thyme to a bottle or flask before adding the vinegar.
- If desired, carefully spear 6-8 whole raspberries onto a wooden skewer and place it in the jar before filling.
- Fill the jar with the strained vinegar, seal it tightly, and store it in a cool, dark place for 1 week before use (if using the lemon thyme variation). For the raspberry vinegar without lemon thyme it's ready immediately.
- (Cranberry Variation): Follow steps 1-10, substituting 4 cups of coarsely chopped fresh cranberries for the raspberries. Steep for 1 week before using.
- Your Raspberry Vinegar is ready to use! It has a shelf life of at least one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
2g