Raspberry vinegar

Vinaigre de framboise

What it is

For two centuries raspberry vinegar was a drink rather than a seasoning: a sweetened vinegar syrup let down with cold water in summer and given for sore throats in winter. It only crossed into the kitchen in the 1970s, when nouvelle cuisine deglazed so much calf liver and duck with it that the bottle became the decade's punchline.

In the kitchen

Add it off the heat. The fruit esters boil away in seconds while the acid stays, so a pan deglazed and then reduced tastes only sharp — a spoonful into the resting juices with a knob of butter is the whole technique.

Goes with

Duck Calf's liver Shallot Butter Raspberry Beetroot

Same species

Blackberry Raspberry eau-de-vie Cloudberry Raspberry

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