There’s no end to what can be done with raspberries

From pies and beverages to salad dressing and meat sauces, the distinctive sweet but tart flavour of raspberries can be enjoyed all year long in so many ways.

Raspberry vinegar

Made with fresh or frozen raspberries, this vinegar is a flavourful and versatile ingredient that can be added to salad dressings, meat sauces and beverages.

Yields: seven cups (1.75 litre).

  • 3 c. raspberries 750 mL
  • 4 c. white wine vinegar or white vinegar 1 L
  • 1/2 c. sugar 125 mL
  • 4 -5 c. sugar 1- 1.25 L

Place berries in an eight-cup (two litre) jar; set aside.

In large saucepan, combine vinegar and 1/2 cup (125 mL) sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil.

Pour hot vinegar mixture over the raspberries; cover jar tightly and let stand at room temperature 48 hours.

Raspberry vinegar is an excellent way to use soft fresh raspberries or unsweetened frozen berries. The vinegar is so versatile that it can be used to make a refreshing summer drink, salad dressings or a sauce for meat. | Leanne Deobald photo

Mash the raspberries with a spoon, then strain the liquid through a fine-mesh sieve lined with cheesecloth. Twist the cheesecloth into a ball and squeeze to extract as much juice as possible.

Measure juice and place in a large pot. For every cup of juice add 2/3 cup (150 mL) of sugar. Heat juice and sugar to a simmer, stir to dissolve the sugar and simmer for five minutes.

Pour into sterilized jars and seal.

Store in refrigerator for three months. To store longer, process in a boiling water bath for 10 minutes.

Adapted from

Raspberry lemonade

This is a made-at-home version of Tim Horton’s popular raspberry lemonade. Makes six cups (1.5 L).

  • 4 – 6 lemons
  • 4 c. water 1 L
  • 1 c. sugar 250 mL
  • 1/2 c. fresh or unsweetened frozen raspberries 125 mL
  • lemon slices

With a lemon zester or vegetable peeler, remove zest from four lemons (just the yellow portion of the lemon peel) and squeeze juice from lemons to measure one cup.

In saucepan, boil two cups water with sugar, stirring until sugar is dissolved. Add zest, lemon juice and remaining two cups water, allow to cool.

In food processor or blender, purée raspberries and stir into lemonade.

Pour raspberry lemonade through a sieve into a pitcher, to remove the zest and seeds. Cover, and chill until cold or up to two days.

Serve lemonade over ice in tall glasses, garnished with lemon slices or fresh raspberries.

Sparkling raspberry vinegar soda

This makes a refreshing summer drink. Another name for this drink is raspberry cordial. Makes 1 – 8 ounce drink.

  • 2 – 3 tbsp. raspberry vinegar 30 – 45 mL
  • sparkling water or ginger ale
  • ice
  • extra raspberries (optional)

Pour raspberry vinegar into a large glass, add about 1/4 cup (60 mL) sparkling water. Stir to combine. Add enough ice to fill the glass about halfway.

Fill the glass with sparkling water and add a garnish of fresh raspberries. Stir and enjoy.

Barbecued pork tenderloin with raspberry sauce

  • 1 pork tenderloin
  • 1/2 tsp. Chinese five-spice mix 2 mL
  • 1/2 tsp. salt 2 mL
  • 1/4 tsp. pepper 1 mL
  • 1 tsp. cornstarch 5 mL
  • oil
  • 1/3 c. raspberry vinegar 75 mL
  • 1 tbsp. ketchup 15 mL
  • 1/2 tsp. soy sauce 2 mL
  • 1 garlic clove, minced
  • 1/4 c. fresh raspberries 60 mL

Combine five-spice mix, salt, pepper and cornstarch in a small bowl. Rub mixture into the outside of the pork tenderloin.

Heat barbecue to medium-low 325 F (160 C). Oil grill and place roast on barbecue. Cook 15 to 20 minutes, turn, repeat two to three more times until all sides are browned and internal temperature is 160 F (70 C). Remove meat to plate, cover and allow to rest 10 minutes.

Slice and garnish with sauce and remaining fresh raspberries.

Serve extra sauce on the side.

While meat is cooking combine raspberry vinegar, ketchup, soy sauce, garlic and half of the raspberries in a small saucepan.

Simmer uncovered for two to three minutes, stirring occasionally and squashing the berries.

Keep warm and serve with tenderloin and remaining raspberries.

Spinach salad with creamy raspberry dressing

  • 1/4 c. canola oil or olive oil 60 mL
  • 2 -3 tbsp. sugar 30 – 45 mL
  • 1/4c. raspberry vinegar 60 mL
  • 2 tbsp. sour cream 30 mL
  • 1 – 2 tsp. Dijon mustard 15 – 30 mL

Place all the ingredients in a salad shaker or jar and shake vigorously to blend. Start with the smaller amounts of sugar and mustard and adjust to suit your taste.


  • fresh spinach leaves
  • fresh mushrooms, sliced
  • English cucumbers, cut in chunks
  • feta cheese
  • fresh raspberries

Toss salad ingredients and top with creamy raspberry dressing, serve immediately.

Fresh raspberry pie

This delicious, easy to make, red and white pie was a colourful addition to our stay-at-home Canada Day celebrations this year.

  • 1 baked 9 or 10-inch pie crust
  • 4 c. fresh raspberries 1 L

Arrange the raspberries in the cooled baked pie shell.


  • 1 c. granulated sugar 250 mL
  • 1 c. water 250 mL
  • 3 tbsp. cornstarch 45 mL
  • 3 tbsp. raspberry Jello powder 45 mL

In four-cup glass measure or small mixing bowl, combine water, sugar and cornstarch.

Microwave on high for two to five minutes (until thickened and clear) stirring every minute, watch carefully as it can boil over.

Stir in raspberry Jello. Cool about 10 minutes.

Pour carefully over the berries in the pie shell. Refrigerate several hours; serve with whipped cream.

Adapted from Mennonite Girls Can Cook cookbook.

Homemade raspberry jam

This is a quick and easy raspberry jam that has a tart raspberry flavour. It is low sugar, uses no pectin and yields eight ounces.

  • 2 c. raspberries, fresh or unsweetened frozen 500 mL
  • 2 tbsp. raw honey 30 mL
  • 1/2 tsp. vanilla extract 2 mL
  • 1 tbsp. lemon juice 15 mL
  • 1 tbsp. chia seeds 15 mL

In a small saucepan, place raspberries and honey and bring to a boil.

Boil for five minutes, using a spatula to mash up the raspberries.

Add vanilla extract, lemon juice and chia seeds, simmer for an additional five minutes. Skim the foam from the top. Remove from heat and let cool.

Store in an air-tight container in the refrigerator. Use within three weeks.

The chia seeds blend in with the raspberry seeds and thicken the jam.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:

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