It suddenly seems like Autumn, which means tons of blackberries in the hedges – I managed to get a small harvest from our neighbours’ bush that hangs over into our garden (shh!), but nowhere near enough to make a pie or jam. Luckily, 200g was the perfect amount to experiment with making blackberry vinegar. On my unpleasantly long commute last week I spent a lot of time listening to the BBC Radio 4 Food Programme (I seem to never switch off from food!) and one of the episodes dealt with vinegars. I’d love to taste really good Balsamic that has matured for 24 years and costs £3 per drop! Obviously I can’t be making Balsamic, but I thought I’d try a traditional English fruit-infused vinegar, after all Big S loves the tangy, vinegary taste, maybe it could make her love blackberries too.
Blackberry Vinegar (dairy-free, egg-free, peanut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes 1 small bottle
- 200g freshly picked and washed blackberries
- 200ml organic cider vinegar
- 200g caster sugar
– Place the blackberries in a glass jar and squish with a wooden spoon.
– Pour over the vinegar and leave to steep for up to 3 days
– Slowly strain the vinegar/blackberry mix through a muslin bag (or a fresh kitchen cloth), repeat a couple of times.
– Pour into a saucepan and add the sugar.
– Heat to dissolve and then bring to the boil and simmer for 5 minutes, until slightly syrupy. Skim off any froth that forms on top.
– Pour into a sterilised bottle
– Enjoy on salads, puddings, veg dishes or 1tsp mixed with hot water to sooth a cold.