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Raspberry dressing (Hindberige Seaw)
This recipe is in categories Saxons & Vikings, Salads, Soups and Sauces,
About this recipe:
Comments: Cooking the raspberries needs care.
Preparation Time: 10 mins + 15-30 mins for straining the raspberries
Cooking Time: 20 mins
Number of servings: 12-14
Serving suggestions: In a bowl at the side of a green salad
This is a vegetarian recipe
Raspberries, originally from Asia it is thought, were widely enjoyed by the Romans who probably brought them to Britain. They grew wild after the Romans left and would probably have been collected along with other wild summer berries.
Honey was the major sweetener in Anglo-Saxon times.
This is quite a delicate dressing - I would suggest adding only half the vinegar to start with and then taste the dressing. More can be added, to the full measure, if you like it sharper.
- 240g (8oz) fresh raspberries (defrost frozen ones if fresh not available)
- 240ml (8 fl oz) water
- 60ml (2fl oz) white wine vinegar
- 90g (3oz) runny honey (to weigh the honey, weigh the jar with the honey in and then take off 90gm weights (if using balance scales) or work out what the weight would be with 90gm less. Spoon the honey from the jar until the right weight is reached)
- 1/2 tsp ground ginger
Making and cooking it
- Put the rasberries and water into a saucepan
- Bring them to the boil
- Turn heat down and and simmer for approx 20 mins
- Allow to cool a little and then mash
- Strain the mashed raspberries, keeping the juice
- Add the honey and stir to dissolve it
- Add the ginger and mix
- Add half the white wine vinegar and mix well
- Taste the dressing and add more vinegar if you like your dressings a little sharper
- Cover the bowl and chill in the fridge for at least an hour before using
The dressing can be poured into a clean bottle, capped and kept in the fridge for later use