Blackberry vinegar
Monica Shaw's tangy blackberry vinegar recipe is perfect for dressing salads for a fruity twist. A great way to get through the glut of blackberries if you've been on a foraging spree during the season.
10 min4 servings
Ingredients
- blackberries
- cider vinegar, or wine vinegar
- sugar
Instructions
- 1
Weigh the blackberries, then add to a large container with an equal quantity of vinegar. Allow the mixture to steep 7–10 days, covered, at room temperature or refrigerated. Strain the mixture, reserving the liquid
- 2
Add the liquid to a saucepan with 450g of sugar per 700ml of liquid. Bring to the boil, then cook at a boil for 8-10 minutes
- 3
Transfer to sterilized bottles and enjoy!
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