Ingredients

  • 1 17-ounce bottle good-quality white-wine vinegar
  • 1 pint fresh raspberries
  • ¼ cup fresh tarragon leaves and stems, bruised slightly
  • 1 tablespoon honey
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      167 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 3 grams protein; 12 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two cups

Preparation

  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.
  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.

Dining and Cooking