Description
This homemade Raspberry Balsamic Vinegar is a delightful fruit-infused condiment perfect for enhancing salads, grilled meats, roasted vegetables, or fresh fruit. Made by gently simmering fresh raspberries in balsamic vinegar, it captures a perfect balance between tartness and sweetness, offering a versatile addition to your kitchen for a burst of flavor.
Ingredients
Scale
Ingredients
- 1 cup fresh raspberries
- 2 cups balsamic vinegar
Instructions
- Combine Ingredients: In a small saucepan, combine the fresh raspberries and balsamic vinegar.
- Simmer: Place the saucepan over medium heat and bring to a gentle simmer. Then reduce the heat to low and let it simmer for 10 to 15 minutes, stirring occasionally. During this time, the raspberries will break down and the mixture will slightly thicken.
- Cool Slightly: Remove the saucepan from the heat and allow the mixture to cool slightly before straining.
- Strain Mixture: Strain the mixture through a fine mesh sieve into a clean glass jar or bottle. Press on the solids to extract as much liquid as possible, then discard the remaining raspberry pulp.
- Store: Let the vinegar cool completely before sealing with a lid. Store the finished raspberry balsamic vinegar in the refrigerator for up to 2 weeks.
- Shake Before Use: Always shake well before using to ensure even flavor distribution.
Notes
- This vinegar pairs wonderfully with salads, grilled meats, roasted vegetables, and fresh fruit.
- For a sweeter version, you can stir in 1 to 2 teaspoons of honey or maple syrup while simmering.
- Use a fine mesh sieve to ensure a smooth vinegar without seeds or pulp.
- Store in the refrigerator and consume within 2 weeks for best freshness.
