What to do with raspberry (and other fruit) vinegars?

You can probably tell that I have become a bit preoccupied with Christmas. Today I am going to do my last (I hope) Christmas present shop and some of that might be foodie things. I have been talking about it after all. And it made me think of various foodie gifts that I have lurking in my pantry. I could do them all in one burst, but today I shall concentrate on fruit vinegars - above is my collection. As you can see I have barely used them. They were generous gifts (and I have plenty of other generous gifts), but I have been very lax in using them. Which is very, very ungrateful and unadventurous of me. So I have checked the web and found, probably not very much to my surprise that others have the same problem. There are a few ideas out there though.

According to Nigel Slater, who is rapidly becoming my guru on all of these out of the way things, fruit vinegars were big back in the 80s, but have recently been making a comeback. You can make your own of course and he does give a recipe. I see that it includes sugar, so it's really a very sweet and sour thing - the raspberries are already sweet after all. Which probably means that you can use it in much the same way as one uses balsamic vinegar. The usual suspects - pork, ham and lamb would be prime candidates for deglazing sauces I'm guessing. But let's not forget duck and kangaroo - rich meats that need something sweet and sour to make them sing.

Initially the only actual recipe I found was for chicken breasts. Though various people said they didn't like it as it became an alarming pink colour. They didn't mention the taste, which surely is more important. But I'm getting ahead of myself really, because what you can do with raspberry vinegar are little things mostly - like:

Drizzle over vanilla ice-cream, pancakes and the like

Pour over ice and then fill with mineral/soda water or lemonade

Using it in a salad dressing - especially for green leaves and feta - pretty obvious

Deglaze lamb, liver, pork, ham

Drizzle onto roasted asparagus, fruit salad or grilled salmon

I reckon you could try it in stir fries or in ham glazes

A little mixed with warm water is good for sore throats

And finally - a recipe for duck from delicious

So I'm not sure I'm really that much further on with this dilemma. I don't see myself drizzling it over ice cream or pancakes. But I might use it to deglaze or as part of a glaze. And I really should. I'm getting very conservative in my old age. But I don't think I shall be buying any of these exotic things for my family for Christmas. If I don't use it I'm sure they won't.