Something for nothing Raspberry or Fruit Vinegars

On the QT I can be a bit of a tight wad and I do object to paying through the nose for things so another thing to look out for in the reduced counter is any form of soft fruit especially raspberries, strawberries, blackberries, redcurrants etc.  These items tend to be pricy at the best of times but every so often if you keep your eyes peeled you can score a bargain.  If there is not enough to do much with take it home and freeze it and accumulate your fruit until you have enough to do something with.

I am on this occasion focusing in on Raspberries and Raspberry vinegar in particular.  I am very partial to this condiment especially on a goats cheese salad during the winter months and the colour just tend to cheer up a dreary grey day.  It is easily made and this particular recipe comes from Thane Princes' book Preserves Pickles and Cures which is a very interesting book.  The reason I have chosen this recipe is because of the small quantity of berries needed compared to a traditional recipe - which does provide more bottles at the end of the day.  However as I have said if you spot a bargain in the reduced counter this is something that is easily made for relatively nothing and we all like that idea.  Fruit vinegars to buy commercially are a little pricey but they are relatively easy to make. Do not forget the wild larder also and go foraging.

It is pretty simple to make and done literally in a few minutes with a bit of waiting in-between.  A wonderful way of livening up your salads a little and fresh or frozen fruit can be used.

You will need:

A medium sized bowl or a large pickled onion sized jar

115g/4oz/ 3/4 of cup of fresh or frozen Raspberries

2-3 tablespoons caster sugar

250ml/9floz/scant 1 1/4 cup white wine vinegar.

Makes approximately 300ml/10 floz

Method:

Mix the ingredients together mashing the fruit into the vinegar.  Put the mix into a jar and leave for 2 to 3 days.  If using a bowl make sure that it is covered with cling film.  Shake the jar or stir the bowl daily from time to time or whenever you are passing.  This helps blend the ingredients together.

After a few days strain through muslin and then decant into a bottle or bottles that have been warmed through and sterilised.  Seal and pop on your pantry shelf ready for use.  If a sweeter vinegar is required extra sugar can be added to taste.

Traditionally Raspberry vinegar was used as a refreshing drink like a cordial and then topped up with water.

I shall certainly make a blackberry version of this once the berries are out and about.

This would also make a nice addition to a home made Christmas hamper for family or friends at Christmas.

So next time you see some Raspberries looking lonely in the reduced cabinet - snap them up and make this.  Often people leave things lurking because they are not sure what to do with them but checking out the reduced cabinet can and does pay dividends.

Catch you later.

Pattypan

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Updated:

The last time I made this vinegar was earlier this year.  However, I just soaked the fruit in the vinegar and did not add any sweetener. I used Blackcurrants then and also some purchased Blackberries.  I let them soak for three months or so, and then the other day finished them off by straining the vinegar through a sieve and then through a coffee paper filter to make sure that the finer sediment is removed.  You can always do this a couple of times to make absolutely sure.  It will give a clearer finish.  I tasted it, it was too tart on its own (but that depends on your palate). I added about 1/2 oz of sugar to a saucepan and added the vinegar.  Stirred sugar in and tasted until I was happy with the flavour.  I heated through until just starting to simmer then took off the heat.  I then decanted into some sterilised Hex bottles.  I find these bottles an ideal size for two of us and this way on some of the precious contents are not wasted.

Blackcurrant Vinegar

Bramble/Blackberry vinegar

Another simple preserve for the Pantry shelf.

Catch you soon.

Pattypan