As you know, I’m a fond believer in the benefits of Apple Cider Vinegar. And, when given the chance, I’ll incorporate it into just about everyday life. Now here is a way to spice up your Apple Cider Vinegar just a little without sacrificing the benefits.
I think you’ll agree that raspberries are a nice touch to this already unique flavor.
Now once you have this recipe down pat – I’ll post another recipe that you can use this recipe – to make that recipe. Are you on the edge of your seat yet? Okay, Okay. Here’s the recipe.
Raspberry – Apple Cider Vinegar
- 2 c. Apple Cider Vinegar
- 2 c. Fresh Raspberries
Combine vinegar and raspberries in saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low heat. Cook uncovered 3 minutes. Remove from heat and let sit for several minutes. Cover saucepan with towel. Let mixture cool.
Pour mixture into mason jar. Cover tightly with plastic lid or plastic wrap – then tightly seal with metal lid of mason jar. Let stand in cool dark place for 1 week.
After 1 week, pour raspberry vinegar thru a strainer into a second mason jar. Discard fruit. Store in cool, dark place up to 6 months.
♥ Helpful hints
This is a great flavor booster. And, even better is it has a 6 month shelf life.