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How to Make Raspberry Vinegar and Vinaigrette

I have been having fun making homemade flavored vinegars. My blueberry vinegar was a big hit, so I decided to try making raspberry vinegar. You have to wait several weeks for it to be done, but it is very easy to make.


  • 1 c. fresh or frozen raspberries
  • 2 c. white vinegar

Rinse and drain raspberries, removing any bad berries. Place into an empty pint or quart sized canning jar or other jar that has an airtight lid.

raspberry vinegar

Pour in the vinegar and cover with a lid. Place in your pantry cupboard for 2 weeks. The raspberries will slowly lose their color, turning white when the vinegar is done.

After 2 weeks, remove the jar from the cupboard and strain the vinegar through a fine mesh strainer. Discard the raspberries, pour the vinegar back into the jar and it is ready to use. The original recipe says that you can store the vinegar in your pantry for up to 1 year, or you can store it in your refrigerator.

I sent some to my sister and she said she ate it on her spinach salad without adding any oil to it. She loved it. If you want to add oil to it, to make an easy raspberry vinaigrette, just mix 1/4 c. raspberry vinegar with 3 tbsp. olive oil and salt and pepper to taste.

Flavored vinegars make great holiday gifts for friends and family and only require a few ingredients to make.

Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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