- TOTAL TIME: 5 MIN Plus 2 weeks infusing
- SERVINGS: 3 cups
Chef Dan Barber of Blue Hill at Stone Barns created this amazing fruity vinegar after cases of raspberries got soaked in the rain. It’s great in salads.
- 24 ounces raspberries, rinsed and dried
- 1 bottle (17 oz.) Champagne vinegar
- In a 1-quart jar, combine the berries with the vinegar. Cover tightly and let stand at room temperature for at least 2 weeks and up to 3 weeks. Strain the vinegar into a clean bottle.
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