Raspberries + black pepper + red wine vinegar = flavor combustion. Choose this ingredient combo to infuse grilling sauces, vinaigrettes and boozy bevs like our Black Pepper Berry Shrub Cocktail. DIY vinegar: it’s a bold move. (We suggest you make it.)
5m
PREP TIME
5m
COOK TIME
12
CALORIES
4
INGREDIENTS
Ingredients
-
1
cup
raspberries, rinsed
![substitution]( "substitution")
Substitutions available
- blackberries, rinsed
- 1 cup red wine vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons McCormick® Whole Black Pepper
KEY PRODUCTS
INSTRUCTIONS
- 1 Place raspberries into clean 1 pint-size canning jar.
- 2 Bring remaining ingredients to simmer in 1-quart saucepan on medium heat, stirring occasionally to dissolve sugar. Pour over berries in jar. Let stand to cool slightly. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
- 3 Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.
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