My Raspberry Shortcake berry plants, both at home and at my P Patch, are in full production mode right now. The berries are red, plump, and juicy. Perfect little seasonal moments in time really.
So, this week I decided to pick a pint and make Raspberry Vinegar. I often make Tarragon Vinegar during the summer months as it makes a flavorful addition to homemade vinaigrettes. That said, I have never tried it with my fresh berries but this year I decided to give it a try. Using a basic Raspberry Vinegar recipe from Taste of Home as a springboard, I crafted my own version, reducing the sugar and adding fresh tarragon as a flavorful counterpoint.
The results? After straining the steeped vinegar, the finished product is a brilliant red with an aromatic raspberry flavor and a distinct tarragon note. In the kitchen, I used it in a simple Raspberry Shallot Vinaigrette destined for homegrown lettuces or perhaps even a grilled zucchini salad.
The vinegar-style storage jars can be found at Amazon or your local hardware or kitchen store in the preserving section.
Raspberry Tarragon Vinegar
- Large Saucepan
- Ball Mason Jar
- Vinegar Style jar
- 1 pint raspberries rinsed and drained
- 2-3 sprigs fresh tarragon
- 3 cups distilled vinegar (I used Heinz)
- 1/3 cup sugar
- Put the raspberries and the tarragon sprigs in a heat proof one quart glass Mason Jar and set aside.
- In a large saucepan combine the vinegar and sugar and bring just to a low boil. Stir constantly until the sugar is dissolved.
- Pour the hot vinegar mixture over the berries and tarragon sprigs. Let the vinegar cool slightly and then cover with the lid. Let the vinegar stand at room temperature for about two days. (The vinegar will take on a lovely red hue as it sits!)
- After about two days, strain the vinegar through a sieve and into a funnel which feeds into a sterilized jar, preferably a vinegar style storage jar. Discard the raspberries and tarragon sprigs left in the sieve. Cap the raspberry vinegar and store in a cool dark place.
- Makes about three cups.