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Raspberry Vinegar

Homemade flavored vinegars are a snap to make, and so much tastier and less expensive than ones you buy. If you're in a hurry, you can skip the week-long clarifying step and use the vinegar as soon as it's cooled and strained. (Try our Strawberry Vinegar, too!)

32 Servings


2 cups

distilled white vinegar

1 cup

fresh raspberries


Combine the vinegar and raspberries in a small, non-reactive pan and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Turn off the heat and let the mixture steep and cool for 45 minutes.

Strain through a fine mesh sieve, discarding seeds and solids. Pour into a sterilized glass bottle and seal with a non-metallic cap or lid.

Store in a cool, dark place for 1 week, then pour through a coffee filter to clarify the vinegar. Re-bottle in a sterilized glass container and store in the refrigerator for up to 6 months.

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