Sous Vide 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 Ingredients
1 cup raspberries
1.5 cups champagne or white wine vinegar
Raspberry Infused Vinegar Instructions
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.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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