Blackcurrant Vinegar

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.

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