This fruity vinegar takes a sweet, rich balsamic to a whole new level, adding another dimension to dressings, sauces or enhancing the flavour of fresh berries. It is incredible simply drizzled as it is onto salads, acting as the most intense, delicious fat free dressing.
This takes a week from mixing to bottling, but you really don’t have to do anything in that time except give it a little mix up every now and then, which I’m sure you’ll be willing to do as you want to watch your berries floating in vinegar develop into a deep red, fragrant, syrupy concoction. I couldn’t leave mine alone.
This is a great way to use up frozen berries or fresh f you have them, but frozen berries break down quicker and easier. Perhaps you have a freezer full of berries stored from summer, this would be a great way to honour them.
Of course, this makes a fantastic gift and you can multiply the recipe to make as much as you need to fill pretty bottles. It will keep for at least 6 months so you can write the best before date on the label for your gift recipients.
P.s this stuff is amazing drizzled over root vegetables before roasting.
Ingredients: Makes 750ml/3 cups
- 450 g/1lb raspberries, frozen
- 625 ml/ 2.5 cups balsamic vinegar (or white or cider vinegar, or a mixture)
- Take a large non metallic bowl and mix together the frozen berries and vinegar. Cover with clingfilm and leave at room temperature or in the fridge for a week.
- After the first day, go in with a spoon or masher and give the berries a squash. Do this preferably every day for the rest of the week.
- When ready, the vinegar should have changed to a deep red colour and smell of the berries. Strain through a sieve and remove any froth before pouring through a funnel into sterilised bottles and sealing.
Very low in sodium
Very high in dietary fiber
Very high in manganese
Very high in vitamin C