Raspberry vinegar

Name: Raspberry vinegar
Total time: 7 d 10 min
Yield: ± 500 ml
Ingredients: 250 g raspberries; 500 ml white wine vinegar or cider vinegar; optionally 1 to 2 tbsp sugar

Updated on 9 October 2026

Makes: ± 500 ml
Time: 10 min + 1–2 weeks infusing
From: Raspberry

Ingredients

250 g raspberries
500 ml white wine vinegar or cider vinegar
optionally 1 to 2 tbsp sugar

Method

Put the raspberries in a clean glass jar and crush them lightly.
Pour in the vinegar and close with a lid that is not bare metal, or put a sheet of baking paper under it first.
Leave to infuse in a cool, dark place for 1 to 2 weeks, shaking now and then.
Strain through a cloth without squeezing, so the vinegar stays clear.
If you like, warm it with the sugar until dissolved, then cool and pour into a clean bottle.

Storing: A year in a cool, dark place. Lovely in a vinaigrette, over a goat’s cheese salad or in a sauce.