Blackcurrant Vinegar

Blackcurrant Vinegar is rich and fruity with a hint of sweetness. It’s easy to make at home and a versatile ingredient in your kitchen that will add a fresh, bright flavour to salad dressings and many more dishes.

Why should I make Blackcurrant Vinegar?

Blackcurrant vinegar is a fruit-infused vinegar made simply by macerating blackcurrants in red wine vinegar. This mixture is then sweetened and slightly reduced to create a rich red, deeply flavoured vinegar that is tart and tangy with a strong berry aroma.

You can use blackcurrant vinegar to enhance both savoury and sweet dishes, adding colour and flavour.

What ingredients do I need for Blackcurrant Vinegar

You only need a few ingredients to make this flavoursome vinegar. You are likely to already have some of them in your larder. Here is what you need:

• Blackcurrants
• Red Wine Vinegar
• Sugar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are blackcurrants?

Blackcurrants are small, deep purple berries that pack a punch of rich, tangy flavour. They’re super versatile and can be used to make jams, jellies and desserts as well as cordials. Plus, they’re loaded with vitamins and antioxidants, making them a smart and tasty choice for anyone looking to add a healthy twist to their recipes.

Where can I buy blackcurrants?

Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.

CAN I GROW MY OWN BLACKCURRANTS?

Blackcurrants are easy to grow in the UK and particularly in Scotland. If you’d like to find out more then check out How to Grow Blackcurrants.

ARE BLACKCURRANTS BANNED IN THE USA?

There isn’t a single answer to this question. However, in 1911 all varieties of Ribes including blackcurrants and gooseberries were made illegal to grow in the US because they were carriers of white pine blister rust an infection that could damage white pine trees.

Because of the federal ban currants and gooseberries weren’t grown at all in the US until the ban was lifted in 1966. And now the regulations vary from state to state.

CAN I USE FROZEN BLACKCURRANTS TO MAKE BLACKCURRANT VINEGAR?

You can use frozen blackcurrants, but you will need to let them defrost as you need to mash them up before mixing with the vinegar.

WHAT KIND OF VINEGAR SHOULD I USE?

I have chosen to use red wine vinegar as it helps to give the finished blackcurrant vinegar a rich deep colour. You can make it with white wine vinegar or apple cider vinegar, but the colour will be lighter. I don’t recommend using malt vinegar for this recipe as the flavour is too harsh and strong.

WHAT KIND OF SUGAR SHOULD I USE FOR BLACKCURRANT VINEGAR?

I use white granulated sugar because it adds sweetness without adding any additional flavours. You could use caster/superfine sugar but it’s not necessary, granulated sugar is perfect.

The ratio of fruit, vinegar, and sugar can be adjusted according to taste, with more sugar yielding a syrupy, almost cordial-like vinegar, and less resulting in a sharper, more acidic condiment.

DO I HAVE TO ADD SUGAR?

You can bottle blackcurrant vinegar without sugar, however one of the jobs the sugar does is to help preserve the vinegar. So, if you don’t add sugar and boil the fruit vinegar, then you need to store it in the fridge and use within 3 weeks.

HOW SHOULD I STORE BLACKCURRANT VINEGAR?

Store the fruit vinegar in a sterilised bottle or jar and keep it in a cool dark place. The sweetened and boiled vinegar will keep unopened for up to a year. Once opened store it in the fridge and use within 3 months.

I recommend storing fruit vinegar in small (250 ml) bottles so that you can use it before it starts to oxidise and lose its deep colour, bright flavour and fruity aroma. It also means you are more likely to be able to use it all within 3 months.

HOW DO I STERILISE THE BOTTLE FOR THE VINEGAR?

Find out why you should sterilise your bottles and about the different methods you can use to sterilise bottles and jars in this article.

CAN I INCREASE THE QUANTITIES THAT I MAKE?

Yes, you can make as much a Blackcurrant Vinegar as you want. Simply increase the ingredients. You could make up a few bottles as it makes an ideal gift or you could include it in a homemade hamper.

VEGETARIAN

Blackcurrant Vinegar is suitable for vegetarians and vegans. This recipe does not include any animal-derived ingredients, making it an excellent choice to add extra flavour to plant-based diets.

GLUTEN FREE

This recipe is gluten-free. There are no wheat products in this recipe, making it suitable for a gluten-free diet. However, I recommend that you check every ingredient to ensure it meets your specific dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

HOW SHOULD I SERVE BLACKCURRANT VINEGAR?

Blackcurrant vinegar is very versatile, it adds a fruity sharpness which helps to balance rich dishes, boost sweetness, or create contrast in recipes. You only need a small amount to make a significant difference, but taste as you go as the flavour is strong. Here are some ideas for ways to use blackcurrant vinegar:

Make Salad Dressings and Vinaigrettes

Perhaps the most classic use is in vinaigrettes. Blackcurrant vinegar pairs beautifully with good quality olive oil, a touch of mustard, honey or maple syrup, and salt and pepper. The result is a dressing that lifts leafy greens, spinach, rocket, or mixed salads, especially those featuring goat cheese, duck, walnuts, pears, or roasted beetroot.

Add to Sauces for Meats and Game

Blackcurrant vinegar’s tart fruitiness complements rich meats, particularly duck, lamb, venison, and pork. Reduce the vinegar with a little stock and redcurrant jelly to create a glossy sauce for roast duck or stir into pan juices for lamb chops.

Use blackcurrant vinegar to finish roast vegetables

Add a drizzle of blackcurrant vinegar to roast vegetables or steamed vegetables such as Brussels sprouts to heighten flavours and add a pop of acidity. Try it with earthy vegetables like carrots, parsnips, and sweet potatoes.

Perfect for Marinades and Glazes

Use blackcurrant vinegar in marinades for red meats or game. Try blending it with olive oil, rosemary, garlic, and juniper berries. The acidity helps tenderise meat, while the fruit notes impart subtle complexity.
It also makes an excellent glaze. Combine with brown sugar, mustard, and a little soy sauce to brush onto ham, chicken, or even salmon before roasting.

Soups and Stews

You can even add a spoonful stirred into hearty winter soups such as lentil, beetroot, or mushroom. It’s surprising how it lifts the dish balancing heavier flavours.

Serve with Cheese

Cheese and fruit are a classic pairing. A little sweetened blackcurrant vinegar served over creamy goat cheese, blue cheese, or aged cheddar is delicious.

A dash in your desserts

Blackcurrant vinegar can also star in desserts. Use it in fruit compotes, or macerate berries with a dash of vinegar and sugar to serve with pavlovas, ice cream, Summer Pudding or cheesecake. Its acidity balances the sweetness and adds depth.

Cocktails and Drinks

Vinegar-based drinks, or shrubs, have a long history. If you increase the sugar in the recipe then blackcurrant vinegar can form the basis of a refreshing shrub.

Mix the vinegar with sparkling water, soda, or even prosecco. It also works well in cocktails try a splash in a gin and tonic, or to add to a berry mojito.

Preserving and Pickling

You can use blackcurrant vinegar as part of pickling liquids for onions, radishes, or beetroot, giving them a jewel-like colour and subtle fruitiness.

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