zoom Raspberry and vanilla vinegar

    Save to your scrapbook

    Raspberry and vanilla vinegar

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Raspberry and vanilla vinegar

    • Preparation time: 10 minutes, plus 2 days infusing
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus 2 days infusing

    Makes: about 500ml

    Ingredients

    450g raspberries
    450ml white wine vinegar
    90g caster sugar
    1 vanilla pod, split open

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary