Raspberry Vinegar

This makes a very unique and beautiful vinegar that has a sweet-sour quality.

Makes: 2 quartsHands-on: 45 minutesDifficulty: Medium

Makes: 2 quarts


  • 3 cups fresh raspberries, divided
  • 3 cups rice vinegar
  • 2 cinnamon sticks, about 2" each
  • 4 whole allspice berries
  • 2 Tbsp. honey


  • In a stainless-steel or enamel saucepan, combine 2 cups berries with rice vinegar, cinnamon sticks, and allspice berries. Bring to a boil; reduce heat.
  • Simmer uncovered for 3 minutes. Stir in honey. Remove from heat.
  • Pour mixture through a fine-mesh strainer and let it drain into a bowl. Discard berries.
  • Divide remaining 1 cup raspberries evenly between two jars. Add 1 cinnamon stick and 2 whole allspice berries to each jar.
  • Ladle half of the vinegar into each jar. Remove air bubbles. Wipe rims.
  • Cap and seal in a hot-water bath for 10 minutes. Let sit in a cool place for 2–3 weeks before opening.
  • Strain through a colander lined with cheesecloth twice and discard berries and spices before using.