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).jpg)
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:
covered percent of daily need
