Raspberry Vinegar: Recipe

I spent the morning harvesting several gallons of plump red raspberries. Besides stuffing pints at a time into my mouth or freezing them for later use, I opted to make some raspberry vinegar.

Raspberries are a source of antioxidants, which means they help prevent damage to the body by protecting its cells and membranes. They contain several phytonutrients that give them their beautiful red color. At the same time, they prevent bacterial growth in the intestines to prevent cancer. Enjoy the health benefits of raspberries by eating them fresh or by preserving them in food products such as homemade raspberry vinegar.

Raspberry vinegar can be used in a variety of salad dressings to add a fresh, delicious flavor.

Ingredients:
6 cups white balsamic or white wine vinegar
1 pint red raspberries

Directions:
1. In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).

2. Place the raspberries into a fine sieve fitted over a sterilized glass jar.
3. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
4. Allow the mixture to cool 30 minutes to room temperature, then close the lid tightly and shake the jar gently.
5. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
6. Strain the mixture through a fine sieve into a decorative glass bottle.
7. Discard the fruit (throw it into bubbling water). The vinegar should be ready to use immediately, with a shelf life of at least 1 year.

VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using.