This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900. It’s not meant for salads, but for summer drinks like shrubs. You may halve or quarter the recipe.
Use any kind of vinegar you like, and feel free to switch up the berries. If cloudberries are all you have, so be it. You’re also supposed to macerate the berries and vinegar for three days. If you do it for just a day, it will still taste delicious.
Ingredients
- 1 cup red-wine vinegar
- 1 ½ quarts freshly picked raspberries
- Sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
119 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 2 grams protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 quart
Preparation
- In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
- Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
- To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.
Dining and Cooking