Wild Raspberry Vinegar

This yummy wild vinegar recipe utilises the delicious tangy flavour of Wild Raspberry to make a wonderfully sweet balsamic-style dressing that can be used for salads, or to add an extra depth of flavour to pasta sauces, ragus, stews, and other dishes. You can even drizzle this one over ice cream! If you're feeling adventurous, you can substitute Wild Raspberries for foraged Blackberries, Bilberries, Red Currant or Wild Cherry.

Wild Raspberry Vinegar


Prep Time: 5 Minutes

Steeping Time: 4-5 Days

Cooking Time: 15 minutes

Quantity: Makes 1.5 litres of vinegar

  • 600ml of White Wine or Cider Vinegar.
  • 1kg of foraged Wild Raspberries.
  • Granulated Sugar


  1. Wash the Wild Raspberries and place in a large bowl. Lightly crush the berries using a wooden spoon or the end of a rolling pin.
  2. Add the vinegar to the Wild Raspberries in the bowl, cover with a teatowel, and allow the mixture to steep for 4-5 days, stirring daily.
  3. Strain the mixture through muslin into a large jug. It is best to suspend the mulsin over the jug using elastic bands and empty the mixture onto the top and leaving overnight to drip through. You can press down a little on the mixture the following day to get a bit more juice out.
  4. Measure the berry-vinegar liquid, then add it to a pan. For every 600ml of liquid, add 450g of granulated sugar (1:0.75 ratio). Gently bring the pan to the boil, stirring until all the sugar has dissolved. Boil for about 10 minutes, skimming off any scum that rises to the top of the pan, then remove from the heat and let the mixture cool.
  5. Once cooled, bottle the Raspberry vinegar in a sterilised clip-top bottle and seal.
  6. You can store the vinegar on a shelf for up to twelve months.

Mix it up ...

Why not substitute the Wild Raspberries in this recipe with foraged Blackberries, Bilberries, Red Currants or Wild Cherries, instead?