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BLACKCURRANT VINEGAR

Janice Pattie
Blackcurrant Vinegar is rich and fruity with a hint of sweetness. It's a versatile ingredient in your kitchen and will add a fresh bright flavour to salad dressings and many more dishes.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
mascerating time 3 days
Total Time 3 days 15 minutes
Course condiments
Cuisine British
Servings 15 servings
Calories 40 kcal

Equipment

  • medium bowl
  • fork
  • weighing scales or cup measures
  • measuring jug
  • small saucepan
  • 250 ml (½ pint) bottle
  • funnel optional

Ingredients
 

  • 250 grams blackcurrants fresh or frozen
  • 325 ml red wine vinegar
  • 100 grams white granulated sugar

Instructions
 

  • Place 250 grams (1¼ cups) blackcurrants 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 blackcurrants. 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 blackcurrants 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 Blackcurrant Vinegar in salad dressings, add to beef, venison and duck dishes and even add a splash to a fruit salad.

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 62mgSugar: 7gVitamin A: 38IUVitamin C: 30mgCalcium: 11mgIron: 0.4mg