Flavored Vinegars: Ruby Red Raspberry Vinegar

Flavored vinegars add zip and zing to salads and sauces. They also make great gifts! You can make a flavored vinegar fairly easily and safely just by following a few basic steps.

Use glass jars or bottles that have no cracks or nicks. You must be able to seal the jar or bottle. A large canning jar works well. Wash your container/s with soap and water and then sterilize them by letting them simmer, fully immersed in a pot of hot water, for 20 minutes. Metal lid rings can be sterilized with the jar. Add the snap cap (with red sealing ring) into the boiling water for the last five minutes. Remove the pot from the heat source and let the bottle and lids sit in the warm water until you are ready to use them.

Ruby Red Raspberry Vinegar

1/2 to 3/4 cup raspberries

1 cup white vinegar

1. Wash and drain the raspberries. Squish them just a bit and then place them in the bottom of a sterilized jar that will hold at least two cups. 
2. Heat the vinegar to just below boiling and then pour over the raspberries. Seal the jar.
3. Let the vinegar and raspberries sit for two to three weeks in a cool, dark place.
4. Strain the mixture several times through cheesecloth to remove the berries. Squish the berries to remove all of the liquid. Keep straining until your vinegar is nice and clear.
5. Pour the vinegar into a clean sterilized jar. Seal and store in the refrigerator.

For a tasty salad dressing, whisk together 3 tablespoons of Ruby Red Raspberry Vinegar and one tablespoon of honey. Slowly add 2 tablespoons of extra virgin olive oil. Season with salt and pepper. (Recipe courtesy of Eating Well.)

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