Ruby Raspberry Vinegar


  • 3 cups raspberries
  • 2 bottles (17-ounce) white wine or champagne vinegar
  • 1 cup sugar


  1. Combine the raspberries, vinegar, and sugar in a large saucepan over medium-high heat. Bring to a boil, cover, and reduce the heat to low. Simmer ten minutes.
  2. Pour through a fine-meshed strainer into hot sterilized jars or bottles. Use the back of a wooden spoon to extract as much liquid as possible. Discard the pulp.
  3. Seal and store in the refrigerator. Pair this with a really good olive oil for a sensational salad dressing.

Yield: 5 cups