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Raspberry Vinegar
© Con Poulos

Raspberry Vinegar

  • 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.

Slideshow: Salad Dressings

  1. 24 ounces raspberries, rinsed and dried
  2. 1 bottle (17 oz.) Champagne vinegar
  1. 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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