Raspberry vinegar

Here’s a quick extra that we’ve been talking about at our summer shows and I’ve promised to let you have my recipe

It’s so easy to make a flavoured vinegar or oil and they can add a real punch of flavour to salad dressings or sauces.

Raspberry Vinegar

Makes about 1/2 litre

450g raspberries

350ml white wine or clear vinegar

Sugar

Put the fruit into a wide mouthed jar and crush lightly with the back of a spoon. Pour over the vinegar, cover and leave to stand for a week to ten days in a cool place. Stir or shake every day

Use a jelly bag or line a sieve with some muslin and strain the vinegar through. Leave for as long as possible to collect all the juices or squeeze gently.

Pour into a measuring jug and take note of how much liquid you have. Pour the vinegar into a saucepan and heat very gently. Add 200g- 350g sugar for every 45oml  of liquid depending on how sweet you like it. Stir and continue to heat gently until it is dissolved. Bring to a rapid boil and boil for 10 minutes. Remove any scum if it appears.

Pour into sterilised bottles or jars and seal. Keep in a cool dark place but once opened keep in the fridge.

Use the raspberry pulp after straining rather than throwing it away–

Add half the amount of sugar to raspberries in a pan and heat slowly to dissolve the sugar. Simmer few minutes then cool. Sieve for a smooth texture then keep in the fridge for a few days. We use this to drizzle on top of Greek yoghurt, ice cream or overnight oats