Ingredients15 m servings 154 cals
- 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.
- 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.
Per Serving: 154 calories; 0.7 g fat; 37.6 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 0 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.