Raspberry-Rose Geranium Vinegar
Description
This International sauce features Red wine vinegar, Rose geranium leaves, . The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Washed and patted dry 2 c Raspberries 1/4 c Raspberries for final Bottling 1 (or 2) fresh geranium leaves For final bottling
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Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling.
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Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon.
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Pour in the hot vinegar and geranium leaves.
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Cover the jar with plastic wrap and secure with string or a rubber band.
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Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally.
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Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle.
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Drop in the fresh raspberries and fresh geranium leaf.
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Cap or cork the bottle
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 487.2kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 230.4mg10%
- Total Carbohydrate 54.2g19%
- Dietary Fiber 33.6g135%
- Sugars 0.0g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
berries, boiling, fruits, geranium, international, leaves, raspberryrose, red, rose, sauce, title, vegan, vinegar, wine
