At the Summer preserves course we learn how to make a fruit vinegar in form of raspberry vinegar. Our tutor also told us, that we could use the same recipe and when make blackberry vinegar, when the blackberry season starts in end Summer/beginning of Autumn.
A good rowing friend picked a portion of blackberries for me in return for sharing the fruit vinegar recipe with her. I think this was a pretty good deal for me :-) I can easily understand why, blackberry is named blackberry as your fingers turn quiet dark purple, when you work in the kitchen with these berries.
This vinegar can be used for salads, and could perhaps also combine well with goat cheese.
If you have been picking a lot of blackberries, you can also use these berries for jams such as blackberry jam with liquorice, blackberry jam with vanilla and lemon and my classic Christmas jam with blackberry. Other suggestions on blackberry vinegar without sugar addition are blackberry vinegar with rosemary and blackberry vinegar with tarragon.
Blackberry vinegar: - 6-8 bottles
- 450 g blackberry
- 600 ml white wine vinegar
- 450 g sugar per 600 ml vinegar liquid
- Place the blackberries in a bowl and pour over the vinegar.
- Cover the bowl and leave it to stand for 3-5 days, stirring it a least once per day with a wooden, plastic or silicon spoon.
- After 3-5 days infusion mash the fruit with a a wooden, plastic or silicon spoon.
- Strain the mashed vinegar liquid through a sieve lined with muslin or use a jelly bag. Let is drain freely without pushing it to obtain a clear vinegar.
- Measure the liquid. For every 600 ml liquid weigh out 450 g sugar.
- Pour the liquid into a cooking pan and dissolve the sugar. Bring the vinegar to the boil.
- Pour the vinegar into bottles and seal.
- Store at ambient temperature.
- Use for salads.