Raspberry-Tarragon Vinegar
- Total Time
- 20 minutes, plus 2 weeks' storage
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Ingredients
- 117-ounce bottle good-quality white-wine vinegar
- 1pint fresh raspberries
- ¼cup fresh tarragon leaves and stems, bruised slightly
- 1tablespoon honey
Nutritional analysis per serving (2 servings)
171 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 11 grams dietary fiber; 16 grams sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.
- Step 2
Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal with a new cork. Keep refrigerated.
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