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  • #1

    Blackberry Vinegar

    Hi

    Does anyone know a good recipe for blackberry vinegar - I've searched on Google and they all suggest 1lb sugar : 1lb blackberries - is it some kind of cordial?

    I'd like a vinegar that isn't sweet - but I don't know how much sugar you need - why does a vinegar need so much sugar?

    Thanks
    Crosbie
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  • #2
    I've made some raspberry vinegar this year from the Hugh FW preserve book (great pressie!) and that's very sweet. I've used it mixed with olive oil as a dressing but is also very nice mixed with chilled lemonade as a refreshing drink. I too was surprised by the sugar content but it is very nice. Think I've got another recipe somewhere for a less sweet one but not sure where I saw it. Sorry not to help anymore.

    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?

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    • #3
      Blackberry Vinegar!

      M'Dear, simply take 3-4 pound of blackberries,and 2lb sugar, simmer 20 mins, cool and strain into a lrge bowl, add some wine yeast and leave open to the air until fermentation has stopped, keep this away from your wine making area!!!, it will, given time become vinegar!!, when sufficiently sour, you may bottle up and pasteurise in the usual fashion.
      For a sweet balsamic version, add more sugar, boil and thicken with arrowroot or cornflour.
      Last edited by ohbeary; 12-08-2009, 12:37 AM.
      Eat well, live well, drink moderately and be happy (hic!)

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      • #4
        Ah. Great! Thanks

        Crosbie

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        • #5
          Put as many blackberries as it will hold into a large glass or ceramic bowl.
          Cover with malt vinegar and leave for 3 days, stirring frequently.
          Strain off liquor and measure.
          For every pint add 1lb of sugar.
          Heat slowly until sugar dissolved then bring to boil and simmer for 10 mins.
          Bottle and use after a couple of weeks.

          As well as using this as a condiment I use it to ward off colds and to deal with sore throats and chesty coughs. Use one part b.v. to four parts boiling water and drink as hot as possible. It's a bit like alcoholic Ribena. Some people actually get quite addicted to it.

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          • #6
            If you find it too sweet, simply add less sugar! You can always add a bit more later.

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