RASPBERRY VINEGAR
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 cups.
Number Of Ingredients 3
Steps:
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY MINT VINEGAR
Steps:
- Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.
CHIOGGIA BEETS WITH RASPBERRY MINT VINAIGRETTE
Categories Salad Herb Vegetable Appetizer Side Quick & Easy Raspberry Mint Beet Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
- While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
- *Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.
RASPBERRY MINT SAUCE
This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).
Provided by Thornado
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
- Pass through a strainer into a small pan.
- Add sugar.
- Bring to a boil and simmer for a few minutes while constantly stirring.
Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6
RASPBERRY VINAIGRETTE II
This is a very simple raspberry dressing. It's good on any green salad, and fruit salads too.
Provided by PANTRYGATHERINGS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 5.4 g, Fat 0.1 g, Protein 0.1 g, Sodium 7.1 mg, Sugar 5.1 g
RASPBERRY VINEGAR
Make and share this Raspberry Vinegar recipe from Food.com.
Provided by Dannygirl
Categories Raspberries
Time 5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
- Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
- Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
- Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
- Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
- Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
- Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
- Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
- Transfer the vinegar to flasks or bottles. Discard fruit.
- If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
- The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
- VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
- CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.
Nutrition Facts : Calories 27, Fat 0.3, Sodium 0.5, Carbohydrate 6.2, Fiber 3.4, Sugar 2.3, Protein 0.6
ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR
Categories Sauce Food Processor No-Cook Quick & Easy Low Sodium Vinegar Mint Chill Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 4
Steps:
- In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.
RASPBERRY VINEGAR
This recipe appeared in The Times in an article titled "Women Here and There - Their Frills and Fancies" in 1900. It's not meant for salads, but for summer drinks like shrubs. You may halve or quarter the recipe. Use any kind of vinegar you like, and feel free to switch up the berries. If cloudberries are all you have, so be it. You're also supposed to macerate the berries and vinegar for three days. If you do it for just a day, it will still taste delicious.
Provided by Amanda Hesser
Categories easy, salads and dressings
Time 25m
Yield About 1 quart
Number Of Ingredients 3
Steps:
- In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
- Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
- To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 5 grams
MINT VINEGAR
Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.
Provided by Nyteglori
Categories Salad Dressings
Time P14DT1m
Yield 1 c
Number Of Ingredients 3
Steps:
- Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
- A few mint leaves may be added for decorative purposes.
Nutrition Facts : Calories 86, Fat 0.5, SaturatedFat 0.1, Sodium 27.8, Carbohydrate 9.8, Fiber 4.1, Sugar 1, Protein 1.9
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