Raspberry Vinegar for #SundaySupper

Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish? Raspberry Vinegar for #SundaySupper could be a spectacular recipe to try. This recipe makes 4 servings with 153 calories, 1g of protein, and 1g of fat each. For $2.41 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 275 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 20 minutes. A mixture of white wine vinegar, lemon, raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Magnolia Days. Overall, this recipe earns a solid spoonacular score of 78%. Try Raspberry Vinegar, Raspberry Vinegar Pork Chops, and Pear and Frangipane Crostata with Raspberry Vinegar Glaze for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

1/3 cup granulated sugar

1 lemon

3 cups fresh raspberries

3 cups white wine vinegar (5% acidity)

Equipment:

paper towels

peeler

sauce pan

sieve

cheesecloth

spatula

Cooking instruction summary:

Rinse raspberries and spread out on paper towels to air dry. Place raspberries in a 6-cup non-reactive container (glass or ceramic recommended - do not use a plastic container).Use a vegetable peeler to remove lemon rind. Place rind in the container with raspberries. Save lemon for a separate use.Combine vinegar and sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved (do not let boil). Pour vinegar over berries.Cover and let stand at room temperature for 3 days.Line a fine mesh strainer with several layers of cheesecloth. Strain vinegar through cheesecloth to remove berries. Use a large spoon or spatula to press liquid from berries. Discard strained berries.Pour vinegar into jars with airtight lids. Store vinegar in a cool, dark place up to 6 months.

 

Step by step:


1. Rinse raspberries and spread out on paper towels to air dry.

2. Place raspberries in a 6-cup non-reactive container (glass or ceramic recommended - do not use a plastic container).Use a vegetable peeler to remove lemon rind.

3. Place rind in the container with raspberries. Save lemon for a separate use.

4. Combine vinegar and sugar in a saucepan over medium heat. Stir constantly until sugar has dissolved (do not let boil).

5. Pour vinegar over berries.Cover and let stand at room temperature for 3 days.Line a fine mesh strainer with several layers of cheesecloth. Strain vinegar through cheesecloth to remove berries. Use a large spoon or spatula to press liquid from berries. Discard strained berries.

6. Pour vinegar into jars with airtight lids. Store vinegar in a cool, dark place up to 6 months.


Nutrition Information:

Quickview
153k Calories
1g Protein
0.67g Total Fat
30g Carbs
13% Health Score
Limit These
Calories
153k
8%

Fat
0.67g
1%

  Saturated Fat
0.03g
0%

Carbohydrates
30g
10%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
15mg
1%

Get Enough Of These
Protein
1g
3%

Vitamin C
38mg
47%

Manganese
0.69mg
35%

Fiber
6g
26%

Iron
1mg
9%

Magnesium
29mg
7%

Potassium
243mg
7%

Vitamin K
7µg
7%

Copper
0.11mg
6%

Vitamin E
0.82mg
5%

Folate
21µg
5%

Phosphorus
44mg
4%

Calcium
40mg
4%

Vitamin B6
0.07mg
4%

Vitamin B5
0.35mg
3%

Zinc
0.45mg
3%

Vitamin B3
0.57mg
3%

Vitamin B1
0.04mg
3%

Vitamin B2
0.04mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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