Description
Raspberry Balsamic Vinegar is a vibrant and tangy infused vinegar made by simmering fresh or frozen raspberries with balsamic vinegar. This versatile condiment adds a sweet and tart flavor to salad dressings, marinades, glazes, and even drizzled over roasted vegetables or fresh fruit. Simple to prepare and naturally vegan and gluten-free, it enhances dishes with a refreshing berry twist.
Ingredients
Scale
Ingredients
- 2 cups fresh or frozen raspberries
- 2 cups balsamic vinegar
- 2 tablespoons honey or maple syrup (optional, for added sweetness)
Instructions
- Combine Ingredients: In a medium saucepan, combine the raspberries and balsamic vinegar. This is the base for the infusion.
- Simmer the Mixture: Place the saucepan over medium heat and bring to a gentle simmer. Let it cook for 10–15 minutes, stirring occasionally while gently mashing the berries to release their juices and infuse the vinegar with natural raspberry flavor.
- Cool Slightly: Remove the saucepan from heat and allow the mixture to cool slightly to safely handle before straining.
- Strain the Mixture: Pour the mixture through a fine mesh sieve into a clean jar or bottle. Press the softened raspberry pulp down with a spoon or spatula to extract as much liquid as possible. Discard or save the pulp for other uses.
- Add Sweetener: Stir in honey or maple syrup if you prefer a sweeter vinegar. This step is optional and based on taste preferences.
- Store: Seal the jar or bottle and refrigerate. The raspberry balsamic vinegar will keep up to 1 month. Remember to shake gently before each use to mix the flavors evenly.
Notes
- Use this infused vinegar for salad dressings, marinades, or as a glaze for meats and vegetables.
- Drizzle the vinegar over roasted vegetables or fresh fruit for an extra flavor boost.
- For a thicker glaze, continue reducing the mixture on the stove before straining to concentrate the flavors and achieve desired consistency.
