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Raspberry balsamic vinegar

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Ingredients for 1 servings:

  • 500 g raspberries, frozen
  • 500 ml Balsamic vinegar, white
  • 100 g sugar

Instructions

Working time approx. 5 minutes; Rest period approx. 7 days; Cooking/baking time approx. 30 minutes; Total time approx. 7 days 35 minutes

TM31

Puree the raspberries, add the balsamic vinegar and sugar, and heat to 100°C. Then reduce the heat to 90°C/Gas Mark 3 and simmer gently for about 15 to 20 minutes to allow the sauce to thicken. Strain the vinegar through a sieve and bottle. This yields approximately 800 ml. Let it steep for about a week. The older it gets, the better it tastes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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