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| Recipe Archive > Jams & Preserves > |
Whitworths Home Made Raspberry Vinegar
(Makes 2 bottles)
Raspberries impart a piquant flavour to white wine vinegar while turning it a deep rosy pink. Try it as a cordial topped up with iced soda water, mint leaves and extra Whitworths caster sugar, to make a soothing non-alcoholic summer drink. Raspberry vinegar is also useful for deglazing a pan after frying liver and when mixed with extra virgin olive oil it will make a light summery dressing, ideal for cold or warm poultry salads (see the Recipe Tip for Duck Salad below).
Equipment & Ingredients
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450g (1lb) fresh raspberries |
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1.3 litres (2¼pts) white wine vinegar |
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550g (1lb 4oz) Whitworths caster sugar |
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Method
Put the berries and vinegar in a bowl and leave covered for four days, stirring occasionally. Strain the vinegar from the fruit into a saucepan with the sugar and discard the fruit. Bring the vinegar to simmering point over a moderate heat for 2 minutes. Stirring until the sugar is dissolved. Leave to cool then then store in corked bottles in the fridge.
Recipe Tip
Duck Salad and Raspberry Dressing
(Serves 4)
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4 cooked duck, guinea fowl, or chicken (preferably corn-fed chicken) breasts |
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Mixture of fresh salad leaves, to include lambs lettuce, rocket and frisee |
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Small handful freshly chopped chives |
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Small handful fresh raspberries |
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Home made raspberry vinaigrette (see below) |
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Carve the cooked duck breasts into 5mm (¼ in) slices. Toss the salad ingredients and arrange a small pile in a metal ring in the centre of each dinner plate. Top each with a thinly sliced and fanned duck breast. Remove the metal ring. Garnish with fresh raspberries and drizzle with raspberry vinaigrette (see recipe below). Small new waxy potatoes, freshly cooked and glazed in warm melted butter and extra chives make a very pleasant addition.
Home Made Raspberry Vinaigrette
Mix half quantity of Whitworths home made raspberry vinegar, to half quantity of extra virgin olive oil into a small mixing bowl. Whisk lightly before serving.
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