Skip to main content New<> this month
Get the Allrecipes magazine

Raspberry Vinegar II

Rated as 5 out of 5 Stars

"Tangy raspberry vinegar with a hint of sweetness is the perfect accent in salad dressings and other dishes."
Added to shopping list. Go to shopping list.


15 m servings 154
Original recipe yields 6 servings (1 quart)


{{model.addEditText}} Print
  1. In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.
  2. Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.

Nutrition Facts

Per Serving: 154 calories; 0.7 37.6 1.2 0 0 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

Excellent! I made this with the wild raspberries that grow in my yard. Red and Black. It is easy and delish! I gave it as gifts and have been asked for the recipe over and over.

I made a small version of this the other day and let it sit in the fridge until today, and then I mixed it with Red Raspberry Wine Vinaigrette Dressing from this site. In all reality I think th...

because raspberries are tart and vinegar is tangy. the sugar adds the "hint of sweetness" desired in any berry vinaigrette.

This is simple and most delicious. I will certainly make it again. I've found it to be very good on salad, blended with a little Balsamic vinegar and olive oil.

Easy peasy. Tastes great on spinach and cranberry salad.