This recipe requires that the raspberry macerate for 3 days.
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After 3 days, mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. Twist the cheesecloth into a ball and squeeze to extract as much juice as possible.
Let cool, then pour into a clean bottle. Keep refrigerated for up to 3 months.
Proportions – This recipe can be adjusted to any amount of raspberries that you have on hand. Just use the original ratio of 1 ½ quarts berries : 1 cup red wine vinegar. For every cup of extracted juice, use 1/2 pound sugar.
Extracting juice – Don’t be afraid to make a mess here. In order to get all of the juice from the macerated berries you must squeeze the cheesecloth as shown in the picture. Just continue to tighten and squeeze until no more juice can be extracted.
Cook time – With only 1 cup of extracted juice, the 15 minute cook time suggested in the original recipe yields a raspberry syrup rather than a vinegar. It was an excellent syrup, but almost too thick for a vinaigrette. It’s perfect for some of the suggestions below. For a thinner vinegar, reduce the cooking time to 10 – 12 minutes. The thinner vinegar can be used the same way as the thicker vinegar, but works better for vinaigrettes.
Recipe author: MJ of MJ's Kitchen