Raspberry Tarragon Vinegar
A simple seasonal vinegar made from fresh raspberries and tarragon
Servings: 0
Large Saucepan
Ball Mason Jar
Strainer
Funnel
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.