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Raspberry and vanilla vinegar
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Makes: about 500ml
450g raspberries
450ml white wine vinegar
90g caster sugar
1 vanilla pod, split open
1. Mash the raspberries in a large bowl. Pour over the vinegar, cover the bowl and leave to infuse for 2 days.
2. Sterilise glass bottles (enough to hold 500ml) and lids by washing in warm soapy water and putting in a low oven (110˚C, gas mark ¼) until ready to use.
3. Strain the raspberry vinegar through a sieve lined with muslin or cheesecloth; discard the raspberry pulp. Transfer the vinegar to a stainless steel pan (do not use aluminium as it will react with the vinegar) and bring to the boil. Add the sugar and vanilla pod, reduce the heat and simmer for 5 minutes. Leave to cool then strain through a sieve into the glass bottle(s). Use in salad dressings, or with olive oil over lentils and grains, or add to drinks and cocktails.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
Per 15ml serving 42kJ 10kcals |
---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrate | 1.7g |
Sugars | 1.7g |
Protein | 0.1g |
Salt | trace |
Fibre | 0.4g |
This recipe was first published in Thu May 30 17:49:00 BST 2019.
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