Raspberry & Vinegar 500 ml by Fruchtwerker. Fruit vinegar made from 25 percent whole raspberries – the bestseller in the large bottle.
Raspberry & Vinegar 500 ml by Fruchtwerker is double the amount of the best-selling fruit vinegar from Talkau: 25 percent whole raspberries, cold-macerated in spirit and wine vinegar, sweetened with sugar, with only 3 percent acidity. Same recipe, same origin, same bottle in large – the same product, no concentrate, no added flavoring. About 32 servings.
Raspberry vinegar in the 500 ml bottle is the answer to a question we have been receiving for years: whether Raspberry & Vinegar is also available in a larger size. It has been available since 2024 – for households where the 250 ml bottle is empty in three weeks, for kitchens that make salad daily, and for everyone who drinks the vinegar as a shrub in water. The contents are identical to the small bottle; anyone who knows the raspberry vinegar already knows everything here.
The same red, the same scent, twice as much of it
The raspberry vinegar tastes first of ripe fruit, then of a mild acidity that is reminiscent more of fruit than of vinegar, and finally of the sweetness of the sugar, which rounds it off. It is ruby red, clear, and slightly syrupy. The scent is so intense that one spoonful in a dressing is enough. 51 grams of sugar per 100 grams make it sweet – one tablespoon provides about eight grams.
In the large bottle, all of this remains the same because the same batch is bottled from the same cooking system. The only difference is the quantity and the price per liter, which is cheaper for the 500 ml bottle.
The limitation is the same as with the small bottle: This is not a sharp vinegar for pickling and not for a low-sugar diet. And anyone who has never had the raspberry vinegar is better off starting with 250 ml – the large bottle is worth it if you know it will be finished.
For the daily salad, the glass of water, and guests on the weekend
Its use is that of the raspberry vinegar: a tablespoon in dressing for lamb's lettuce, arugula, or goat cheese salad; a splash in finished sauce for lamb, duck, or game; a few drops on fried fish; a teaspoon over vanilla ice cream or chocolate mousse. The large bottle makes the difference where a lot is used.
Firstly, there is the beverage: anyone who drinks the vinegar as a shrub – two centiliters in a glass of mineral water with ice – uses one small bottle every two weeks if they have one glass a day. With 500 ml, you can make it last a month. Secondly, there are guests: a salad dressing for twelve people takes six tablespoons, which is almost 100 ml for one evening.
And thirdly, cooking for stock: anyone who cooks red cabbage, chutney, or a berry sauce for storage needs the vinegar in quantities exceeding 250 ml. For smaller needs or for trying it out, there is the 250 ml bottle, and for variety on the shelf, the Orange & Vinegar as a second variety.
From experience: Keep it in the refrigerator after opening – with 500 ml, it takes longer for the bottle to be empty, and the aroma remains stable when cool. Do not heat; only fold in.
Anyone cooking with the large bottle has reserves for recipes that require quantity: a raspberry reduction for desserts – simmer 100 ml of vinegar down to one third, which creates a syrup for ice cream and panna cotta. A marinade for lamb or duck overnight. Or a chutney of onions, vinegar, and raisins that takes half a bottle and lasts for months in a jar.
However, the large bottle is not suitable for households that only use the vinegar occasionally – after opening, it should be kept in the refrigerator and used within a few months. Anyone who uses it rarely is better served with 250 ml and keeps the aroma fresher.
Raspberries from Schmilau, a farm recipe, 300,000 bottles a year
The raspberries come from Schmilau, a few kilometers from Talkau, from the fruit farmer with whom Matthias Hüttmann has been working for years. They are flash-frozen immediately after harvest so that the manufactory can work with the same quality all year round. The berries lie cold in the vinegar for several days, releasing color and aroma while remaining cold. Only after pressing is the liquid boiled down with sugar.
The recipe comes from the farmer Emma near Ratzeburg, who pickled raspberries that were left over from fresh sales in vinegar and boiled the liquid down with sugar. Hüttmann bought the recipe from her when she retired and started in 15-liter pots in 2008. Today, there is a 200-liter cooking system in Talkau, and the vinegar is by far the best-selling variety – on Fruchtwerker's own website, it is called "the undisputed No. 1".
The 500 ml bottle is the consequence of this: A product that is reordered so often deserves a size that requires reordering less frequently.
The bottle for repeat offenders
The large bottle is not for getting to know the product, but for continuing. It sits with customers who have been ordering the vinegar for years and eventually asked when a larger one would finally be available. Now it is.
As a gift, it is rather unusual – the small bottle is intended for that. As a supply for your own kitchen or for a household where salad is on the table daily, it is the more economical choice.
The fruit vinegar that our customers reorder most frequently – now in the 500 ml bottle, which is less frequently empty.
