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1:11 pm
3rd Grader
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Mon 7-Feb-11
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A couple of weeks ago we went picking raspberries and after introducing some to a couple of bottles of gin, we had enough left over for some raspberry vinegar.
The fruit was put in and left to steep and is now a lovely red colour. All good.
However, since doing that I have now found another recipe that says after steeping, measure the liquid gathered and add sugar. The original plan was just to leave it as it was and use it as a salad dressing etc.
So what to do? I'm quite happy to split the batch and add sugar to half but will it still be any use as a dressing if sweetened?
Also what other uses are there for the vinegar?
Thanks in advance.
1:32 pm
Moderators
Tue 22-Sep-09
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Hello again Damian! You could read what Nigel says about it 1:45 pm
3rd Grader
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Mon 7-Feb-11
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Hello TA 
Thanks for that link. Have bookmarked the page.
Like the ice cream idea especially.
We had a few raspberries left over even after the gin and vinegar as well as a few blackcurrants and the very last of the strawberries.
Made a coulis out of these and served with chocolate ice cream which the wife said tasted like Black Forest gateaux. 
1:52 pm
Moderators
Tue 22-Sep-09
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My pleasure, you can usually rely on Nigel for good ideas. I made a couple of coulis this week, too; Blackcurrant and then a Redcurrant. Some of the recurrants I made into jam, just one pot that I intend to use on pancakes if I ever remember to buy eggs...
I hadn't thought about chocolate with Blackcurrant coulis, sounds good. Mind you, mine is very sharp I just added a little sugar.
I'll try that again!
2:16 pm
3rd Grader
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Mon 7-Feb-11
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We used the majority of the blackcurrants for cordial.
Pan Corbin's recipe from the River Cottage Preserves book.
Lovely.
1:21 pm
2nd Grader
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Fri 31-Dec-10
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A friend of ours gave us some Raspberry Balsamic vinegar - it is delicious and I would like to make some this year. Does anyone have a recipe for this? Sadly, the friend bought it, so I can't ask her.
1:51 pm
Supreme Being
Wed 30-Dec-09
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Hello Susan, I have never made this - actually didn't know about it! - although we frequently have plenty of raspberries.
After searching on Google, there are many recipes there, but I suppose it depends on what sort of vinegar you like - thick with the fruit, or thinned by straining the fruit off .....
Good luck with it!
9:43 pm
3rd Grader
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Mon 7-Feb-11
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Limemint said:
A friend of ours gave us some Raspberry Balsamic vinegar – it is delicious and I would like to make some this year. Does anyone have a recipe for this? Sadly, the friend bought it, so I can't ask her.
Here's a couple from across the Atlantic
http://www.cooks.com/recipe/ee7zc0tz/raspberry-bal…..negar.html
http://www.canadianliving.com/food/raspberry_balsa…..inegar.php
Anyway my vinegar is done and bottled and very nice it looks too.
Thanks for the help and advice. 
11:31 am
2nd Grader
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Fri 31-Dec-10
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Thank you Hedge-Hunter - that's really helpful. It seems you need to use half balsamic and half wine vinegar instead of all balsamic, which is what I would have used if I'd made it without a proper recipe.
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