
The general rule of thumb with fruit vinegars is to have 1lb of fruit to 1 pint of vinegar and add sugar according to how much liquid you get once you’ve steeped and strained. So, for example, with this Blackcurrant Vinegar…
Ingredients
- 1lb blackcurrants
- 1 pint white wine vinegar (we used Aspall’s organic white wine vinegar)
- sugar
Method
- pick off the stems, rinse and dry
- cover the blackcurrants with the vinegar and leave to steep for 4-5 days, stirring occasionally
- strain
- put liquid in a pan with ½lb sugar per pint of liquid
- boil for 10 minutes
- bottle and seal
You can substitute redcurrants or raspberries for an equally delicious fruit vinegar.
What to do with it once you have it? We use blackcurrant vinegar mixed 50:50 with extra virgin olive oil (and a touch of seasoning) for a deliciously pink, sweet and fruity salad dressing.