Tweet
During the summer I made blackberry vinegar with fresh blackberries and it's delicious. I'd like to make raspberry vinegar with some frozen raspberries I have, but will the fact that they've been frozen ruin it? The recipe I have says to pick fruit on a dry day so that the extra water doesn't dilute and spoil the vinegar...would defrosted berries be too wet to make it work?
-
Hill of Beans updated April 18th -
I'd think you'd be better with fresh else the vinegar will be diluted. How did you make blackberry vinegar btw?
To see a world in a grain of sand
And a heaven in a wild flower -
Fruit Vinegar
1 kg berries
600ml cider or white wine vinegar
450g of granulated sugar for every 600ml of fruit vinegar
- Put berries in a bowl and crush with a wooden spoon. Add vinegar, cover, and let steep for 4-5 days (mine got left longer because I'm lazy).
- Strain overnight in a jelly bag or muslin cloth.
- Measure liquid and put in pan with sugar. Heat to a boil over low heat until sugar dissolves. Boil 8-10 minutes, removing any scum. Leave to cool and bottle and seal when cold.
-taken from River Cottage Handbook, Preserves
This is a great vinegar - thick and sweet with a bit of a tang. I used it in a sauce for chicken and people were still talking about it days later. That's why I'd like to try it with raspberries, but my bushes don't produce enough at one time to make it (hence all the frozen ones!).Hill of Beans updated April 18thComment
-
I'd give it a go if I were you. There can't be that much extra water from freezing them, surely.Comment
-
Sounds yummy!
I would defrost them first, and pour away the liquid, before using them. Just a thought. But then again, a good boil would probably remove any excess? Let us know how you get on.
All the best - Glutton 4 Punishment
Freelance shrub butcher and weed removal operative.Comment
-
Trouble is if you pour away the liquid, a lot of it will be raspberry juice.Originally posted by Glutton4... View PostSounds yummy!
I would defrost them first, and pour away the liquid, before using them. Just a thought. But then again, a good boil would probably remove any excess? Let us know how you get on.Comment
-
I hadn't realised you were boiling the fruit - can't see that them having a bit of water on them from being frozen will make any difference tbh...Originally posted by Glutton4... View Post... But then again, a good boil would probably remove any excess? Let us know how you get on.
Ta for the recipe btw.
Last edited by smallblueplanet; 19-09-2010, 12:44 PM.To see a world in a grain of sand
And a heaven in a wild flowerComment
-
I made mine with frozen rasps and it was fine. Same recipe.
Comment
-
me too. you can really make it with any soft fruit using the same recipe - we love it on pancakes...Comment
-
-
Made it with fresh but it is really nice
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
-
Heya, just a quick revive of an old thread to ask a quick couple of questions of those who have made it please.
Am hoping to make this later on today, but wasn't sure if the initial fruit steep has to be in a. a sterile container to start with (or if a large clean jar would do it) and b. kept in the fridge or anything while steeping?
In typical organised me fashion I've bought the raspberries, found a recipe and ordered a book with the recipe in (which will arrive sometime next week after the raspberries go off) in totally the reverse order of what would normally make sense...
Comment
-
Your fruit won't be sterile, so I don't see any point in sterilising the container unless you want to. Just make sure it's clean (normal wash with hot soapy water). The vinegar will stop any moulds growing, but I would cover and keep cool if I were you.Comment
-
-
Thank-you both! Going to be a busy evening with that and jamming! *bounces*
Comment
Comment