Recipe: Raspberry Vinegar/Tarrgon Vinegar/Coloring Tip/Vinegar in Microwave

Here are some recipes for you along with a couple tips.

Enjoy,

Betsy

Date: Thu, 10 Nov 1994
From: Lyn Belisle

This is a lovely thing I just discovered -- if you take dried hibiscus
flowers (the kind they use in Red Zinger tea) and put them in your raspberry
vinegar, it makes the prettiest red color and does not interfere with the
flavor -- in fact, it enhances it. You sould be able to buy dried
hibiscus flower at most health food shops.

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You can also use those extra herbs to make herb vinegar in the microwave:

Place 1/4 to 1/2 cup of fresh herb sprigs (dill, basil, tarragon, marjoram, thyme) in a 4-cup glass measure. Add 1 (one pint) bottle white or apple cider vinegar. Zap on high 1 to 1 1/2 minutes, or until warm. Pour back into pint bottle, cool, restore bottle cap and remark the label. Store in cool place for two weeks.

For a gift, strain the vinegar at this point, put a whole sprig of the herb in a glass bottle, add the strained vinegar and recap.

Woodene Merriman is the author of Zap It Again, featuring more than 400
microwave tips.

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Rasberry Vinegar
Prep time: 2 weeks
Recipe By: Commercial Appeal Newspaper 6/15/94

1 pound raspberries fresh
5 cups white wine vinegar
1 tblsp. sugar

Combine raspberries and vinegar in a sterilized glass jar with an airtight
seal. Leave in a warm place to steep, shaking jar occasionally.

After 2 weeks, strain vinegar from raspberries using a fine strainer. Press
raspberries gently to extract flavor.

Add vinegar and sugar to a saucepan. Over low heat, simmer for 10 minutes.
Transfer to sterilized jars or bottles. If desired, place a few ripe berries
in the bottle.

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From: athresto@nyx10.cs.du.edu (Anne Threston)
Newsgroups: rec.food.recipes
Subject: Raspberry and herb vinegars
Date: 31 Aug 1994 14:50:25 -0400

This is in response to those individuals that requested the raspberry
and tarragon vinegar recipes.

Raspberry vinegar

2 to 2 1/2 cups fresh raspberries, lightly mashed
(frozen berries can be used, but if they are presweetened, do not
add the additional honey or sugar)
2 tbsp honey or sugar
2 cups red wine vinegar

Combine all ingredients in the top of a non-aluminum double boiler.
Place over boiling water, turn down the heat, and cook over barely
simmering water, uncovered, for 10 minutes.

Place in a large screw-top jar and store for 3 weeks, then strain,
pressing on the berries to extract the juice. If the vinegar is too
cloudy for your tastes, run it through a coffee filter. Pour into
sterilized bottles, adding a few berries for decoration, if you wish.

Tarragon Vinegar

4 large sprigs tarragon
2 cups white wine or champagne vinegar

Place washed herb sprigs in a clean bottle or jar and pour vinegar
over then. Close jar and store in a cool, dark place for several
weeks. Strain vinegar into sterile bottle(s), adding additional
tarragon sprigs for decoration.