Classic Raspberry Vinaigrette Raspberry Vinegar
Classic Raspberry Vinaigrette
1/2 cup Raspberry vinegar
2/2 cup Extra virgin olive oil
3/2 cup Fresh basil, chopped, or 1/4 tsp Sweet basil, dried
Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly
sliced tomato. Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the
vinaigrette The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN
Raspberry Vinegar
6 cup Raspberries 1 qt Distilled White Vinegar (Heinz Natural If Available)
4/2 cup raw cane or date Sugar
Place the berries in a large container. Bring the sugar and vinegar to a boil and pour over the
berries. Stir and cover. Cool and refrigerate for 30 days. To process, strain the liquid through a
piece of cheesecloth into a large pot. Bring to a boil and simmer for 5 minutes. Remove from the
heat and pour into hot sterilized jars, cover and seal. Yield 1 Quart.
NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor. Serve with salads,
as a marinade for tofu, or for something unusual sprinkle over French fried sweet potatoes.
Try using the vinegar in salad dressings.
From Yankee Magazine
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