raspberry vinegar
“Every time I make my own raspberry vinegar I wonder why I’ve left it so long between batches. I love using it, liberally, and friends and family are always happy to receive a bottle. While we’re all isolated, together, it’s another way to reach out, to give love somehow. Splash it on recently roasted veg, on a salad, or even add a dash to sparkling water. When I’m working at home the sour and sweet tinted drink a really nice pick me up and a change from plain water at my desk. I’ve started fermented my vinegar - it’s better for your gut and it reduces the final sugar content - and I’ve shown you how to tweak the recipe below. ”
raspberry vinegar
makes 800 ml (28 fl oz) | prep time 10 mins, plus 3 days macerating | cook time 30 mins
500 g (1 lb 2 oz) fresh or frozen raspberries
500 ml (17 fl oz/2 cups) quality red wine vinegar
75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar
Put the raspberries in a glass or ceramic bowl, pour over the vinegar, cover and allow to macerate for 3 days.
Mash the raspberries in the bowl, using very clean hands or a fork, then strain the liquid through a fine-mesh sieve lined with cheesecloth. Squeeze the fruit firmly in your hands to extract every last drop of flavour from the raspberries.
Combine the raspberry vinegar and sugar in a saucepan, add 80 ml (2½ fl oz/1/3 cup) water and bring to a gentle simmer (not a boil!) for 30 minutes. Let cool completely, then transfer to sterilised bottles.
Use immediately or allow the flavours to develop as the months go by.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.
fermented raspberry vinegar
Increase the quantity of sugar in this recipe to 300g - to ferment the sugar will be “eaten up” and create a slight fizziness to your brew.
To ferment your vinegar, combine your ingredients in a sterilised jar with 500ml water, cover and store in a cool place for one month. Burp the lid every week to release excess gas. Strain and use. Store in the fridge in an airtight bottle (preferably with a swing-pop lid).