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Raspberry Infused Vinegar Recipe

Every year I get pounds of fresh raspberries from the bushes in my yard and making raspberry infused vinegar is a great way to preserve them. I like to use this raspberry vinegar to make a variation of my raspeberry vinaigrette that I'll serve on spinach salad or even use as a sauce on white fish like cod or bass.

Raspberry infused vinegar.jpg

Modernist Tools, Ingredients, and Techniques Used

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If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Raspberry Infused Vinegar Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Cooks: 140°F (60°C) for 1 to 2 hours

Raspberry Infused Vinegar Ingredients

For the Raspberry Infused Vinegar

1 cup raspberries
1.5 cups champagne or white wine vinegar

Raspberry Infused Vinegar Instructions

For the Raspberry Infused Vinegar

Preheat a water bath to 140°F (60°C).

Place the raspberries in a sous vide bag or Mason jar and lightly muddle them. Add the vinegar then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
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Raspberry Infused Vinegar Recipe

PT120M Ingredients: 1 cup raspberries 1.5 cups champagne or white wine vinegar
4.45 stars - based on 20 reviews
Making sous vide raspberry infused vinegar is a great way to preserve fresh berries. I like to make a vinaigrette out of the resulting infusion to serve on spinach salad or as a sauce on white fish.
1 Serving