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Blackcurrant Vinegar

0 from 0 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course vinegar


  • 500 g/1lb 2oz blackcurrants
  • 1 cinnamon stick
  • 300 ml/1/2 pint cider vinegar
  • 400 g/14oz granulated sugar


  • 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.
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