Homemade vinegar has gained popularity in the last 20 years. Most commonly known is the apple cider variety which is an amazing product! Did you know raspberry vinegar is almost as simple and equally delicious? If you own raspberry bushes, its likely you will harvest enough in the summer months to make your own vinegar. If not, harvest and freeze these ruby-red fruits until you have an adequate amount and then, in the fall or winter months, make your vinegar. If using frozen fruits, be sure to thaw berries before starting the vinegar-making process! If perchance you don’t have raspberries but instead have a supply of blackberry, mulberry or other “seedy” fruits, this procedure will work for them as well!
Interested in growing your own raspberries to make this delicious vinegar? My friend Annie from countrylivinginacariboovalley.com has a post on caring for raspberries that she’s let me share with you today! Be sure to check it out!
This recipe is worth every bit of time and effort it takes! It requires only berries, water and honey. Why extra sugar? It gives you a sure-start ferment and a stronger end product. Stay with the amounts outlined below. Too much sugar and you’ll end up with a mead or wine, instead of vinegar!
Raspberry Vinegar with Honey
- 4 C raspberries (x 3)
- 6 C water
- 3/4 C honey
- glass jar or bowl
- lid or cloth to cover
Directions: Place 4 C clean raspberries in bowl or jar and just cover with water (about 6 C). Be aware that liquid will increase with each change of berries (you’re doing three!) Cover container’s mouth with lid or cloth. Let sit for 24 hrs. Berries can be lightly mashed to release juices.
Strain liquid through a cheese or muslin cloth. Tie ends of material together, forming a knot. Hang from the handle of a kitchen cupboard and let berry juice drip into a catch bowl below. Leave for several hours. You may lightly mash the bag with your hands, but be aware that too much pressure will cause berry pulp and residue to filter through and into the juice.
When straining is finished, you can save berries for a smoothie or toss them out. Place 4 C fresh berries in a container and pour freshly strained liquid over. Let sit another 24 hrs. Repeat process a third time and at the end of 24 hrs, strain for the final time.
Pour raspberry-saturated liquid in a crock or glass jar. Add honey (liquid or crystallized) and let it rest for 24 hours. Cover mouth of container with a cloth. Be sure to tightly tie down to keep fruit flies out! After 24 hrs, give liquid it a quick stir to thoroughly dissolved sugars. Store in temperatures of 60-70F(15-21C) and the transformation will take place without any further work on your part. It will take anywhere from 2-6 months to convert to vinegar. When it does, you’ll be able to smell the slightly sour-odor! Make certain liquid has finished converting to vinegar before bottling up or pressure may build and explode even glass jars! See post about bottling raw vinegar for more details.