Raspberry vinegar

Submitted by enr on 17 Dec 2008
Ingredients
1 l white balsamic vinegar
200 g raspberries - fresh or frozen
Raspberry vinegar
Photo added on
Photo author
Aliana
Method
Vinegar and crushed raspberries are placed in a container or distributed in jars, which fit tightly. After about a week, strain through a very fine strainer and pour back into the bottle. There durability 2-3 months. Can be used to dark sauces, spreads of roast meat and everywhere put lemon, can be replaced with this vinegar. Ideal for marinating the dark meat.
Containers:
Difficulty
Very easy
Tested
0 users
17 Dec 2008
Author
Aliana