Best 20 Raspberry Vinegar Recipes

RASPBERRY VINEGAR

Steps:

• Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE

Steps:

• Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
• Combine remaining ingredients; pour evenly over chicken breasts.
• Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
• Turn occasionally.
• Remove chicken from marinade, reserving marinade.
• Arrange in one layer in greased 9x13-inch pan.
• Pierce skin in several places with sharp knife.
• Cover with foil.
• Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
• After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
• For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
• Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

RASPBERRY VINEGAR CORDIAL

Steps:

• Mash berries with a wooden spoon in a large bowl. Stir in vinegar. Cover with plastic wrap, and let stand until liquid turns deep red, 24 to 36 hours.
• Line a fine sieve with cheesecloth. Pour berry mixture through sieve into a medium saucepan, pressing to release juice; discard solids. Stir in sugar.
• Bring berry mixture to a boil over high heat. Cook 10 minutes. Remove from heat. Skim foam from surface. Let cool completely. Cordial can be refrigerated in an airtight container up to 4 months.
• To serve, fill each glass with ice; add about 3 tablespoons cordial, and top with about 1 cup seltzer.

RASPBERRY VINEGAR I

Steps:

• Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.

RASPBERRY VINEGAR CHICKEN BREASTS

Steps:

• In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
• Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

RASPBERRY RED WINE VINEGAR

Steps:

• Place raspberries, both vinegars and sugar in medium stainless steel saucepan.
• Bring to a boil on high. Reduce heat to medium-low, cover simmer gently for 5 minutes.
• Cool liquid. Chill overnight.
• Strain through fine sieve, pressing to extract liquid.
• Discard pulp. Pour liquid into glass jar with tight fitting lid. Chill.
• My family's favorite salad dressing.
• 1/2 cup oil.
• 1/4 cup raspberry vinegar.
• 1/4 cup white sugar.
• 1/4 cup ketchup.
• 1 tbsp steak sauce.
• In a 2 cup glass measuring cup add all ingredients and blend with a stick blender.
• This is a sweet dressing.

RASPBERRY VINEGAR PORK CHOPS

Steps:

• Melt butter in a large skillet, add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. , Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half of the original volume. , Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage.

RASPBERRY HONEY VINEGAR

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a sterilized bottle or decanter. Cover and refrigerate until ready to use.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE

Steps:

• Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
• Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
• Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.
• Place tart on platter. Drizzle syrup over. Sprinkle lightly with peppercorns and serve warm.

CRUST PORK TENDERLOIN WITH RASPBERRY BALSAMIC VINEGAR SAUCE

Steps:

• Marinate the pork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley,garlic in big sandwich bag,about 1-2 hours.
• Preheat oven to 425 degrees F.
• Place pork tenderloin to a shallow cooking sheet,press bread crumbs onto all sides of meet,about 1/4 inch thick.
• Bake about 40 minutes until no pink when pork is cut,let pork rest about 10 minutes ,then cut to slices to serve.
• For the raspberry balsamic vinegar sauce:.
• Put the skillet on medium heat,melt butter.
• Brown the flour to the melt butter.
• Add the balsamic vinegar, soy sauce,raspberry jam,water to flour mixture until sauce thick and smooth.
• Add pepper and salt to taste.

RASPBERRY MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

RASPBERRY VINEGAR

Steps:

• In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
• Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
• To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.

CUCUMBER MELON SALAD WITH RASPBERRY VINEGAR

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.

RASPBERRY VINEGAR II

Steps:

• 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.

RASPBERRY VINEGAR

Steps:

• Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
• Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

RASPBERRY VINEGAR SYRUP

Steps:

• In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.

RASPBERRY VINEGAR COOKIES

Steps:

• 1. Combine the softened butter and the sugar. Mix them until they're light and fluffy.
• 2. Add the vinegar and mix it in.
• 3. Add the baking soda and mix it in.
• 4. Add the rum extract and mix it in.
• 5. Add the flour, mix thoroughly.
• 6. Mix in the chopped pecans.
• 7. Drop by spoonful onto a prepared baking sheet. Bake at 325* for 18-20 minutes, or until slightly golden on top.
• 8. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack and cool completely. Store in a cookie jar or airtigh container, to keep them moist and soft.
• 9. NOTES: 1) If you can't find raspberry vinegar, any fruit vinegar would work. Or just use white vinegar. 2) If you don't want to use rum extract, use any other flavor you like, or just use vanilla. 3) You might like to add mini chocolate chips, or press a chocolate candy into the center of each cookie before baking.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
• Bring to boil, stirring until sugar dissolves.
• Mix in cranberries, cinnamon stick and orange peel.
• Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
• Remove from heat.
• Cool completely (sauce will thicken as it cools).
• Discard cinnamon stick.
• Can be prepared up to 1 week ahead; cover and chill.

SWEET RASPBERRY VINEGAR

Steps:

• In a saucepan over medium heat, bring raspberries just to a boil, stirring constantly. Remove from the heat. Strain through a double layer of cheesecloth (do not press fruit). Let juice stand for 1 hour. , Add vinegar and sugar. Store in a sterilized jar or decorative bottle in a cool dark place.