Raspberry Vinegar

Raspberry Vinegar


  • BC raspberries – 2-1/2 cups, fresh
  • Sugar – 1/2 cup, granulated
  • White or Red Wine Vinegar – 4 cups
  • Tarragon or Thyme – fresh sprigs


  • In a large bowl, cover raspberries with vinegar, with a cloth. Store in a cool, dark place for 1 week.
  • Carefully strain through a jelly bag. Make-a-Jelly-Bag
  • Press fruit lightly.
  • In a medium saucepan, cook juice and sugar over low heat for 15 minutes. Strain through a jelly bag.
  • Wash 4 – 1/2 pint bottles in hot soapy water; rinse well.
  • Place fresh herbs in prepared bottles, pour flavoured vinegar into bottles.
  • Cap the bottles and keep refrigerated.
  • Raspberry vinegar will last up to 4 months.

For more delicious recipes, visit BC Raspberry Industry Development Council

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