I had no idea making a fancy raspberry (or any other berry or fruit) vinegar was that simple!
This was a tip I learned from chef Marc Foucher.
You can easily substitute any other fruit; this vinegar will keep very well in the fridge in a closed container.
The key here is to use WHITE vinegar.
- Pour the quantity of white vinegar that you need in a saucepan and bring to a boil.
- As soon as the vinegar boils, throw in the fruits and remove from heat; smash them gently a couple of seconds; let the vinegar sit at room temperature overnight. If pressed for time, place in the fridge and use one or two hours later.
- When ready to use, drain the vinegar into a container. Store in the fridge in a closed container.
Strawberries in raspberry vinegar:
Sprinkle a few tablespoons of raw sugar on the strawberries, add a tablespoon of raspberry vinegar and macerate for 15 minutes. Serve.