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Raspberry - Blackberry Infused Fruit Vinegar

Updated on August 4, 2012
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5 stars from 1 rating of Raspberry - Blackberry Vinegar

Richer than Rubies?

Some years ago, when I lived in University City near Penn, I used to go to a small gourmet shop called “A Movable Feast.” It was there that I discovered the exquisite visual and culinary qualities of deep, ruby-colored raspberry vinegar. Not only did it look like a liquid jewel in its’ faceted, stoppered bottle, it had a wonderful piquancy and lightness that elevated a common “two parts oil, one part acid” vinegarette to hitherto unknown heights and depths of deliciousness! I particularly loved it in a simple vinegarette on a roughly torn radicchio, romaine and rocket salad with roasted sliced red beets, crumbled goat’s cheese and a few glittering shards of chopped caramelized walnut pieces on top! Ah, what bliss!

Savory and Sophisticated Berry Infusions

Last summer, after I finished drying, freezing and canning our bounty of assorted berries, I tried my hand at making raspberry vinegar myself. I used an old, family fruit vinegar recipe and adapted it to suit my taste and the variable level of sweetness of the raspberries from different bushes in our patch.

This year, the blackberries are so prolific that I thought I’d make an infused fruit vinegar that used both blackberries and raspberries. The results were stunning—it has the same complex sweetness and tartness of the raspberry-infused vinegar, but in addition to that, it has a greater “roundness” and depth of flavor. Its’ color is the mysterious purple hue of a big-hearted, red wine— and it immediately makes me think what a wonderful base it would make as the acid in marinade for grilled red meats—like flank steak or kabobs, or in deglazing.

Seize this berry moment and extend your use of berries from the merely sweet to the savory and sophisticated with this blackberry-raspberry vinegar!

Cook Time

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: About 1 quart of Raspberry - Blackberry Vinegar
Source

Ingredients

  • 2 lb. raspberries and blackberries, mixed half and half
  • 24 oz. white wine vinegar
  • 8 oz. sugar, or more to taste
  • 1 Tablspoon salt
Source

Method

  1. Submerge the berries in salted water to draw out any bugs. Let stand 15 min. Lift berries out of salted water and rinse. Fill 2 quart canning jars with the berries. Cover with vinegar (about 12 oz. per jar) and crush the berries with the back of a wooden spoon.
  2. Screw on lids and place on a kitchen counter and leave for 7 days, occasionally shaking the contents of the jars.
  3. After a week, strain berry / vinegar infusion through a very fine metal sieve, muslin or jelly bag, making sure to press as much juice from the remaining mashed berries as possible.
  4. Pour the vinegar/berry liquid into a saucepan and add 8 oz. of sugar (or more to taste.)
  5. Heat gently, stirring the sugar until it's dissolved.
  6. Simmer the liquid for 10 minutes, then pour into hot, sterilized glass jars or stoppered bottles. Seal and store in a dark, cool place or refrigerator for up to a year.

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    • Ann M Reid profile image
      Author

      Ann M Reid 5 years ago from Lancaster County, PA

      Yes--the tangy/sweetness of salad dressings made with berry vinegars are a wonderful complement to slightly bitter greens like rocket and make a refreshing, summer-time (or anytime) change! Bon appetite!

    • Redberry Sky profile image

      Redberry Sky 5 years ago

      This looks wonderful, Ann. I love salads, but sometimes the same old-same old dressing can become so predictable! I can't wait to try making some of this fruit vinegar and trying it out on your idea for a salad - it would be lovely - and unique - at a summer barbecue :)

    • Ann M Reid profile image
      Author

      Ann M Reid 5 years ago from Lancaster County, PA

      Yes, and using berry vinegars is a lovely way to recall the taste of summer's bounty in dishes prepared when there is snow on the ground and the bounty of summer is just a memory!

    • profile image

      aj bell 5 years ago

      an new and interesting use for these fruits - savoury rather than the usual sweet recepies.

    • Ann M Reid profile image
      Author

      Ann M Reid 5 years ago from Lancaster County, PA

      Thanks for your kind words, Mavis! I hope you get your fill of luscious berries this summer in both sweet and savory ways!

    • profile image

      mavis fielding 5 years ago

      I live in England - I was about to go to bed - treat myself to an early night! Closing down my computer I thought I would have a quick glance at one or two things. I came across this delightful, colourful mouth watering article .......... I almost decided not to go to bed and indulge in creating magic!!