At the Summer preserves course we also made a fruit vinegar in form of raspberry vinegar. It was quiet interesting for me to make a fruit vinegar with so much sugar inside. Our tutor did no recommend for us for mixing raspberry together with herbs such as rosemary, when making this vinegar.
Using other fruit for such fruit vinegar you should use soft fruit without skin, so here blackberry could be an option to make blackberry vinegar, which I try out in Autumn.
This vinegar can be used for salads, and could perhaps also combine well with goat cheese.
I have previously been making such fruit vinegar in my little kitchen such as this raspberry vingear with elder flower.
Raspberry vinegar: - 6-8 bottles
- 450 g raspberries
- 600 ml white wine vinegar
- 450 g sugar per 600 ml vinegar liquid
- Place the raspberries in a bowl and pour over the vinegar.
- Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
- After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
- Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
- Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
- Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
- Pour the vinegar into bottles and seal.
- Store at ambient temperature.
- Use for salads.
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