Time 20m Yield 4 cups. Number Of Ingredients 3 Steps:
Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Time 1h30m Yield Makes 2 1/4 cups (enough for 9 cocktails) Number Of Ingredients 3 Steps:
Combine raspberries, sugar, and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. Remove from heat; let stand for 15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. Refrigerate for at least 1 hour.
Time 1h15m Yield 15 Number Of Ingredients 3 Steps:
Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour. Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.
Time 5m Yield 12 Number Of Ingredients 6 Steps:
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Time P2DT10m Yield 2 1/2 cups of Raspberry Vinegar, 20 serving(s) Number Of Ingredients 3 Steps:
Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries). Stir in the vinegar, cover with a clean towel, and let stand 48 hours. Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough). Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar. For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts–or in this case, 1 cup each water and sugar–of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.
Yield Makes about 1/2 cup Number Of Ingredients 2 Steps:
Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.
More about “raspberry vinegar syrup recipes”
Time 5m Yield 1 cup Number Of Ingredients 10 Steps:
Put all ingredients in a bottle with a tight fitting lid and shake well to combine. Tastes best if allowed to sit for a few hours or overnight (dried onions"marinate" and have a softer texture).
