Blackcurrant Vinegar RecipeOrigin: Britain Period: Traditional |
Ingredients:Fruit-flavoured vinegars are easy to make and provide an excellent and different base for a salad dressing
600ml wine (either white or red) or cider vinegar 
Blackcurrant Vinegar Preparation:Method:Wash the fruit, dry and place in a large glass or ceramic bowl. Pour the vinegar over the fruit, mix gently then cover with a cloth and set aside in a cool place for about 6 days, stirring occasionally. At the end of this time strain the liquid and measure the volume. Place in a saucepan along with 75g sugar per 100ml of liquid. Hwat gently until all the sugar dissolves then bring to a boil and continue boiling for 10 minutes. Pour into bottles that have been warmed in an oven heated to 110°C for 10 minutes, seal and store. Allow 2 weeks for the flavour to fully develop and use within 6 months. |
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