Raspberry Vinegar

Raspberry vinegar can be stored several months in the refrigerator.

Make it a gift: Infused oils and vinegars look great in wax-sealed bottles. You can find paraffin at any grocery store by the canning supplies. Heat a small amount of paraffin or crafting wax in a double boiler. Seal the bottle with a cork. Dip the end of the bottle into the hot wax. After it cools, trim away excess wax with a small sharp knife. Include the Raspberry Vinaigrette recipe below with your gift.

1 ½ cups white vinegar
½ cup sugar
1 cup fresh or frozen (no sugar added) raspberries

Combine sugar and vinegar in a stainless steel saucepan. Heat, stirring occasionally, untilhot but not boiling. Pour mixture into glass bowl; stir in raspberries. Cover with plastic wrap and let stand in a cool place 6 to 7 days. Pour through a fine mesh sieve then through cheesecloth. Transfer to decorative bottles.

Raspberry Vinaigrette
¼ cup raspberry vinegar
1 teaspoons sea salt
¾ teaspoon black pepper
1-2 tablespoons honey
¾ cup olive oil

In a small bowl combine the vinegar, salt, pepper and honey. Slowly add the oil in a slow steady stream.