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Blackcurrant Vinegar

Karon Grieve
Perfect with roasted veggies, as part f a salad dressing and even as a refreshing drink with soda water
4 from 2 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course vinegar
Cuisine British
Calories 1935 kcal

Ingredients
 

  • 500 g blackcurrants
  • 1 cinnamon stick
  • 300 ml cider vinegar
  • 400 g granulated sugar

Instructions
 

  • Rinse and pick over the blackcurrants removing the stalks.
  • Pack them into a large Kilner type jar and squash them a bit with a potato masher to break them up and release the juice.
  • Add the cinnamon stick and pour in the vinegar.
  • Seal, shake and store in a cool dark cupboard for a week.
  • Set up a jelly bag or double muslin lined sieve and drain the fruity liquid overnight.
  • Measure the resulting liquid and for every 300ml/1/2 pint add 225g/8oz sugar.
  • Heat gently to dissolve the sugar then boil for 5 minutes.
  • Skim off any scum that floats on top.
  • Cool and pour into a pretty bottle.
  • Will keep for up to 1 year.

Nutrition

Calories: 1935kcalCarbohydrates: 482gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 29mgPotassium: 1852mgFiber: 2gSugar: 400gVitamin A: 1160IUVitamin C: 905mgCalcium: 335mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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