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These fruit pulp vinegars have endless uses; with a good balance of sweetness and acidity, they are bursting with fresh flavour. The texture is fairly viscous, which means that they work well reduced down after deglazing a pan, in a salad dressing, or even over ice-cream.
The Raspberry Vinegar is intensely fruity, with a pleasingly tangy acidity. This vinegar can stand up to more intense flavours such as smoked duck, but is also very good with milder meats like veal escallops - drip a small amount into the pan towards the end of cooking for an amazing sauce.
Winner of 2 stars in 2020 Great Taste Awards
Ingredients: White vinegar, raspberry purée, sugar, pectin
