Raspberry Vinegar

Prep 10 m
Chill 2 weeks

Ingredients

Directions

  1. 1 of 2 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. 2 of 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 Information for Raspberry Vinegar
Servings Per Recipe:
Per Serving: 3 g carb., 1 mg sodium, 1 g fiber, 0 mg chol., 11 kcal cal., 0 g Fat, total, 0 g pro., 0 g sat. fat