Raspberry Vinegar


- 2 c. Fresh raspberries

- 2 c. Apple cider vinegar

- 1 T. Balsamic vinegar

*Note:  you can use any kind of vinegar that you like.  Some recipes use red or white wine vinegar, some just plain white vinegar, etc.  I decided to use apple cider vinegar as the base and just a touch of balsamic to add some sweetness.  I think it compliments the raspberry flavor quite nicely!


1.  Rinse raspberries, then place in a large mason jar.  

2.  Pour vinegar over the raspberries, cover and store for two weeks to allow vinegar to extract the raspberry flavor/color.  

3.  Strain through a fine mesh strainer lined with cheesecloth.  Pour raspberry vinegar into a smaller jar or container for storage.  Store in refrigerator for up to 6 months.  Use in place of other vinegars in recipes or to make raspberry vinaigrette for salads.