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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.
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.