Be the first to Fresh raspberries and thyme flavor Champagne or white wine vinegar. Plan ahead to let vinegar steep for at least 2 days and up to 2 weeks before using. Great used in salad dressings or even as a stand-alone condiment.
Prep Time: 10 minutes
Ingredients:
- 4 cups imported Champagne or white wine vinegar
- 1/3 cup sugar
- 1 cup fresh raspberries, picked over, rinsed, and patted dry plus additional berries, as garnish
- 4 sprigs fresh thyme, rinsed and patted dry plus additional sprigs, as garnish
Preparation:
In a nonreactive saucepan combine the vinegar and sugar and bring almost to a boil, stirring to dissolve the sugar. Place the berries and thyme in a 5-cup heat-proof, nonreactive container and pour the vinegar over them.Cool to room temperature, cover, and let stand at room temperature for at least 48 hours and up to 2 weeks.
Strain the vinegar, discarding the softened berries and discolored thyme.
Transfer the vinegar to a storage bottle (or to a decorative decanter), add a few fresh raspberries and a sprig of thyme as garnish, and store in a cool place, out of direct sunlight.
The vinegar will keep for a year or longer.
Yield: about 1 quart
Recipe Source: The New American Kitchen by Michael McLaughlin (Simon and Schuster)
Reprinted with permission.
