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
Total 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.
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.
