Raspberry Wine Vinegar

TimberCreekFarm RedWineVinegar


Raspberry Wine Vinegar

We have a lot of a raspberry like plants growing all over our farm. I have been told that these are called wineberries. I like wine, too, so I have no problem with our (not really) raspberries. In addition to serving them all fresh and beautiful, sitting in a bowl, I like to make other things out of them. One of these recipes is Raspberry Wine Vinegar.

Raspberry wine vinegar  DSC_0445

It’s not difficult at all, and makes an appreciated hostess gift. Use it for marinade on chicken, or pork, and of course, on a summer fresh salad.

These are the ingredients needed. This will yield about 2 cups of vinegar, but of course if you want a larger batch just increase all the amounts accordingly.

2 cups of raspberries/ or wineberries
1 and 1/2 cup red wine vinegar

1/2 cup granulated sugar
1/3 cup water

Put all the ingredients into a saucepan. (use enamel or stainless steel for best results)
Bring to a boil, reduce the heat, cover the pan and keep at a low boil, simmer for about 5 minutes.
Take off the heat. Cool the mixture. Store in the refrigerator overnight.

The next day, strain the berry mixture through a fine sieve, or cheesecloth or use a coffee filter. Discard the pulp. I hate doing that but I have not come up with a use for it.

Using a funnel, pour the vinegar mixture into a clean bottle. Use a pretty bottle if you have one. The beautiful red color of the vinegar will look stunning in a cruet.

Store the Raspberry Wine Vinegar in the refrigerator.

Raspberry Wine Vinegar
Yields 2
Make this easy upgrade to red wine vinegar, using raspberries or wineberries.
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Cook Time
10 min
Cook Time
10 min
  1. 2 cups raspberries or wine berries
  2. 1 and 1/2 cups of red wine vinegar
  3. 1/2 cup granulated sugar
  4. 1/3 cup water
  1. Put all the ingredients in a saucepan. Use enamel or stainless steel for best results.
  2. Bring the mixture to a boil.
  3. Cover. and reduce the heat. Continue cooking at a slow boil or simmer for five minutes
  4. Remove from heat.
  5. Cool mixture, then store in refrigerator overnight
  6. The next day, strain the mixture through a fine sieve, cheesecloth, or coffee filter. Discard the pulp.
  7. Pour into decorative decanter, cruet, or jar.
  8. Store in the refrigerator
Timber Creek Farm https://www.timbercreekfarmer.com/