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Raspberry vinegar uses

Updated February 21, 2017

Raspberry vinegar is one of those staple condiments you should always have in your pantry. It adds zing and spice to any dish you use it in. The sweetness of the raspberry teamed with tartness of the vinegar gives you the best of both worlds in your recipes. From livening up an everyday favourite like chicken to remaking an old traditional dish like coleslaw, these recipes will help you to find new uses for raspberry vinegar.

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Beets with orange vinaigrette

Use raspberry vinegar to create new side dishes for your family. Mix 3 cans of beets (drained), 2 tbsp of raspberry vinegar, 2 tbsp freshly squeezed orange juice, 3 tbsp olive oil, 1 1/2 tsp of kosher salt, 1/2 tsp freshly ground black pepper, 1/2 cup small diced red onion, 2 large seedless oranges (zested) and 2 large seedless segments of the orange. Mix well in a bowl and serve cold or at room temperature, depending on your taste.

Raspberry vinegar chicken breast

Raspberry vinegar can also be used to create main dishes. Gather the following ingredients: 2 skinless, boneless chicken breasts, 2 tbsp butter, 1 tbsp vegetable oil, 3 tbsp shallots (minced), 79 ml (1/3 cup) chicken stock, 59 ml (1/4 cup) raspberry vinegar, 79 ml (1/3 cup) heavy whipping cream, and salt and pepper to taste. Heat the butter in a large saucepan. Brown the chicken on both sides, set aside. Shallots and chicken stock go into the pan, simmer for 3 minutes. Pour in the raspberry vinegar. Bring mixture to a boil and simmer until sauce thickens. Add in the cream; stir. Put chicken back into the sauce and heat for approximately 1 minute. Be sure to coat the chicken in the sauce. Season to taste and serve.

Semi-homemade coleslaw

This is a quick and easy use for raspberry vinegar. Using a large bowl, whisk together 59 ml (1/4 cup) of raspberry vinegar, 1 1/2 tbsp of Miracle Whip, 2 tsp of mustard, 1/2 tbsp of sugar. Blend in pre-bagged coleslaw to mixture; coat well. You can add more or less slaw based on how creamy you like your coleslaw. Refrigerate for at least 20 minutes.

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About the Author

Sherita Smedley is a freelance writer whose work often focuses on women's issues. She teaches English at Central Texas College, and her short story "The Hour" was published in "The GNU Literary Journal." Smedley holds a Bachelor of Arts in History from Valdosta State University and a Master of Fine Arts in Creative Writing from National University.

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