Malt or White Vinegar?
Raspberry vinegar is made either with malt vinegar or white vinegar (i.e. either white-wine vinegar or dilute acetic acid).
Following are three variations for you to choose from. Malt vinegar adds to the color, which with white vinegar generally needs the addition of a little caramel to deepen it.
When made from the fruit 2 pounds of raspberries is required to a pint of vinegar. Another method is to acidulate Raspberry-juice with acetic acid and sweeten with plain syrup.
Raspberry Vinegar Variation 1:
In top of double boiler combine 2 cups raspberries, 2 tablespoons sugar, and 2 cups white wine vinegar; gently simmer for 10 minutes over very low heat; remove from heat and pour into a wide-mouthed jar. Cap the jar and place in a warm spot out of direct light for 2 to 3 weeks. Strain and bottle.
Raspberry Vinegar Variation 2:
Mix 1 part raspberry syrup with 2 parts wine vinegar.
Raspberry Vinegar Variation 3:
4 cups (1 liter) organic apple cider vinegar
1 pound (500 g) wild raspberries
1 pound (500 g) raw brown sugar (optional)
1 or 2 opaque bottles
Crush the raspberries with a pestle and macerate in the vinegar for 10 days. Carefully strain. Simmer the liquid at low heat and dissolve the sugar. Let cool, bottle, seal and store in a cool place.
This rose-colored vinegar is effective, whether pure or diluted, in treating flu, diarrhea, fatigue or even a drop in blood pressure. In a cure, take 3 tablespoons (45ml), 3 times daily.
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