Raspberry Vinegar

Preparation:	15 min
Marinating/Waiting:	24 h
Cooking:	15 min
Total:	24 h 30 min

750 mL (3 cups)
servings

Category:	Marinades and sauces
Subcategory:	Vinaigrettes
Source:	Metro

Flyer

Members Publish

Member rating (0)

Your rating

Could also interest you

Salmon tartare in a smoked salmon bundle and raspberry vinegar sauce

Recipe ingredients

3 1/2 cups (875 mL) raspberries
2 1/2 cups (625 mL) white wine vinegar

Preparation

Reserve 6 raspberries and put the rest in a bowl.
Lightly crush raspberries to bring out the juice.
Pour vinegar over the raspberries, cover with a cloth and leave at room temperature 24 hours.
Strain.
Put the 6 reserved raspberries in the bottom of a 750 mL (3 cup) bottle.
Cover with the strained vinegar.
Seal the bottle, macerate 2-3 days.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top