Classic Raspberry Vinaigrette
Raspberry Vinegar



Classic Raspberry Vinaigrette

1/2 cup Raspberry vinegar
1/2 cup Extra virgin olive oil
1/2 cup Fresh basil, chopped, or 1/4 tsp Sweet basil, dried

Whisk ingredients together in a small bowl. Serve over chilled crisp
romaine leaves and thinly sliced tomato. Use as a dressing for fresh
cooked beets; add a pinch of ground coriander to the vinaigrette The
Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN


Raspberry Vinegar

6 cup Raspberries
1 qt Distilled White Vinegar (Heinz Natural If Available)
1/2 cup raw cane or date Sugar

Place the berries in a large container. Bring the sugar and vinegar to a
boil and pour over the berries. Stir and cover. Cool and refrigerate for
30 days. To process, strain the liquid through a piece of cheesecloth into
a large pot. Bring to a boil and simmer for 5 minutes. Remove from the
heat and pour into hot sterilized jars, cover and seal. Yield 1 Quart.

NOTE: This vinegar needs to sit for 30 days to attain its full body and
flavor. Serve with salads, as a marinade for tofu, or for something
unusual sprinkle over French fried sweet potatoes. Try using the vinegar
in salad dressings.

From Yankee Magazine
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