I tried them on soda bread just as Annie from Knitsofacto suggested. Hmm, not sure about that one.
I’m not tired of raspberries, but the plums are ripening on the trees and there aren’t enough puddings in a week to cope (I say that as a person who feels that no meal is complete unless there is pudding) so, it’s time to start preserving. Freezer raspberry jam at the weekend, but in the meantime a couple of bottles of Raspberry Vinegar.
My pantry shelf is a testament to my enthusiastic preserving but rather less keen eating. Jars of 2010 Gooseberry Jam and Crab Apple Jelly still lurk alongside last year’s Blackcurrant Jam and Hedgerow Jelly. I limited my chutney making last year in an effort to run down the supplies but I try to avoid looking at the jar of 2007 Mostarda Di Venezia that sits with its elastic band long since disintegrated and cellophane cover flapping. Do you think it will still be OK to eat? We have no quinces on the tree at all this year as they were wiped out by the frost so maybe it will become more tempting.
But to return to the Raspberry Vinegar. Although this sounds like the sort of thing you have but never use, it’s a useful little bottle to have. It adds a bit of oomph to gravy, I mix it with rapeseed oil to make a salad dressing and add a dash when I make pavlova. To ease a sore throat, drink a little Raspberry Vinegar mixed with hot water, though be warned, it can be a little eye watering as it goes down. Unexpectedly, it makes a refreshing drink poured over ice and diluted with soda water. Fry some chopped bacon in a pan and tip in some raspberry vinegar, scrape all the delicious brown bits from the pan and then pour the bacon and vinegar over some green leaves for a quick salad. You get the picture; there’s plenty of things to do with it so it needn’t stand forlorn on the shelf.
This recipe, from Pamela Westland’s Food For Keeps, makes a sweet vinegar, so you may want to cut back a little on the sugar. I just keep making it to the same recipe because it’s easy to remember the quantities.