Find more recipes at farmersgirlkitchen.co.uk
BLACKBERRY VINEGAR
Blackberry Vinegar is a fabulous way to preserve blackberries. And it will add an extra special taste to your salad dressings, marinades and sauces.
Equipment
- medium bowl
- fork
- weighing scales or cup measures
- measuring jug
- small saucepan
- 250 ml (½ pint) bottle
- funnel optional
Ingredients
- 250 grams blackberries fresh or frozen
- 325 ml red wine vinegar
- 100 grams white granulated sugar
Instructions
- Place 250 grams (1¼ cups) blackberries in a bowl and crush with a fork or potato masher. If you are using frozen blackcurrants leave them to thaw before crushing.
- Pour 325 ml (1⅓ cups) red wine vinegar over the crushed blackberries. Cover the bowl with a lid or plastic wrap and place in the refrigerator for 3 days, stirring occasionally.
- Use a sieve to strain the blackberries from the flavoured vinegar.
- Pour the vinegar into a saucepan and add 100g (½ cup) white granulated sugar.
- Bring up to the boil stirring to ensure that the sugar has dissolved. Boil for 10 minutes, then remove the pan from the heat and leave to cool for 10 minutes.
- Use a funnel or, put into a jug, and fill a sterilised bottle. Seal the bottle.
- Use Blackberry Vinegar in salad dressings, marinades and sauces.
Nutrition
Calories: 37kcalCarbohydrates: 8gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 36mgFiber: 1gSugar: 7gVitamin A: 36IUVitamin C: 4mgCalcium: 6mgIron: 0.2mg