Blackberry Vinegar Recipe
This blackberry vinegar recipe is delicious and easy to make. It requires time, just a few ingredients, and minimal effort, and yields a delicious blackberry vinegar with a unique flavour.
Equipment
- Kitchen scales
- Chopping board and knife
- Colander
- Potato masher
- 2 large bowls - bowls or other non-reactive material
- Muslin - enough to be folded double and still line your colander/large sieve.
- Large saucepan
- Long-handled spoon for stirring
- Ladle
- Funnel
- Clean, sterilised glass jars/bottles with sealable lids
- Labels and pen
Ingredients
- 500 g blackberries
- 350 ml white wine vinegar or apple cider vinegar
- 350-500 g sugar -the actual amount will be calculated during the processing
Instructions
- Remove any leaves or stalks from the berries. Discard any decayed, wrinkled or overly-bruised berries. Wash them in a colander and let them drain off excess water.
- In the bowl, mash up the berries with the potato masher.
- Pour the vinegar over the blackberry mush until they are covered completely. Cover the bowl with plastic film and keep it in a cool, dark place for 3-10 days depending on how fruity you want your vinegar to be. Stir the vinegar every day. This steeping process allows the blackberry flavour to infuse into the vinegar.
- When you are satisfied, strain the blackberry vinegar through a double muslin-lined colander into another clean bowl, to separate all of the solids. Continue as per your decision about whether you want clear or cloudy vinegar.
- Discard the leftover pulp if desired refrigerate or freeze it for other recipes like chutneys.
- Weigh the strained liquid so that you can work out how much sugar to add. You will need 300g of sugar for every 500 ml of strained vinegar.
- Transfer the strained liquid to the pan, and add the sugar - stir well to encourage the sugar to dissolve. Turn up the heat and bring the liquid to a simmer for 10-15 minutes.
- Now pour into the sterilised bottles, and seal. Allow cooling completely ahead of labelling.
- Your blackberry vinegar is now ready to use. Letting it rest for a week or two will just allow the flavours to develop and get settled in, so try doing this if you can.You can use it as an ingredient in dressings, marinades, sauces, dessert toppings, or even cocktails! It also makes an excellent homemade gift when stored appropriately in decorative bottles with a ribbon around them.
Notes
TIPS
- Use the freshest blackberries possible, foraged or shop-bought or frozen for maximum flavour. With frozen berries, let them thaw in a colander over a bowl ahead of use in the recipe. This helps to get rid of any excess water and limits any dilution of the vinegar.
- Be sure to use non-reactive kitchen utensils and bowls - made of materials that will NOT react with the vinegar - glass, ceramic or earthenware options apply here).
- As the blackberries steep in vinegar, be sure to periodically press on them with a spoon or other tool every few days to maximize their flavour release.
- By personalizing the time of steeping, you can choose to steep your blackberries for a duration ranging from 5-10 days to achieve an ideal flavour intensity.
- Exercise caution when straining vinegar as you and the worktop can be splattered with fruity droplets. Also, open the windows when heating up the vinegar as the fumes can take your breath away and scent your whole house!
- If you're looking for clear vinegar, resist the temptation of squeezing the muslin when straining and wait patiently until it's done its job. However, if having clear vinegar isn't an important factor to you, then a good squeeze on the muslin cloth will provide more blackberry vinegar!
- You can decide on which vinegar to use as long as it has at least 5% acetic acid content (so read the fine print!). You also have a range of options for the sugar - white sugar is standard, but you could use brown sugar for a richer more caramel taste.
- To extend its shelf life, store blackberry vinegar in sterilized jars or bottles. To preserve the quality of blackberry vinegar, it should be stored in a dark and cool place where sunlight cannot reach it. Although there is no requirement to refrigerate it, you may choose to do so if you prefer.
- As time passes, you may notice a shift in the vinegar's colour or some sediment settling at the bottom of your jar; however, this does not undermine its quality.
Customize this fruit vinegar
1. Add spices such as black pepper, coriander, fennel seeds or star anise to infuse the blackberry vinegar with additional aromatics and flavours. 2. Experiment by adding herbs like thyme, rosemary or sage for a more herbal flavour. 3. Sweeten blackberry vinegar further with more sugar, honey or maple syrup for a unique twist on its otherwise tangy taste.Suggestions for using and enjoying this vinegar
1. Blackberry Vinegar Salad Dressing:
Combine blackberry vinegar with oil, garlic, salt, pepper and other herbs to create a delicious salad dressing that is both sweet and savoury. Remarkably it can take on a role otherwise filled by balsamic vinegar.2. Baste Roast Meats:
Use blackberry vinegar as a marinade or basting sauce for pork loin, pork chops roasted with vegetables or chicken thighs roasting in the oven – it adds an extra layer of flavour to any roast meat dish, especially rich meats. It also adds an extra layer of acidity to stews. Drizzle some onto roasted vegetables for a taste explosion!3. Fruity BBQ Sauce:
Create your own homemade blackberry-based barbecue sauce by combining blackberry vinegar with ketchup, brown sugar and spices such as smoked paprika and chipotle pepper powder for a deliciously smoky-sweet condiment perfect for ribs, pulled pork sandwiches or even grilled veggies on skewers! Either make the sauce from scratch or add some of this vinegar to your favourite condiment to turn it into something different and special.4. Add blackberry flavour and tartness to Cocktails:
Mix blackberry vinegar into summery cocktails like sangrias and margaritas for added tartness without overpowering the fruity base flavours of these drinks.5. Liven Up Ice Cream Toppings:
Sparingly drizzle some blackberry vinegar over ice cream sundaes or trifle for an extra layer of flavour that pairs perfectly alongside fresh fruit slices. It will offer a balance to the sweetness of these desserts. Or create a tasty dip for fresh fruits with yoghurt, some honey and blackberry vinegar.6. Use as a cordial to make a hot or cold shrub (a drinking fruit vinegar).
Dilute well with water for a refreshing or comforting drink. The hot version can be a helpful type of home remedy ( maybe with a spoon of honey too) for when you have a cold or feel under the weather.Nutrition
Calories: 1630kcalCarbohydrates: 398gProtein: 7gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 37mgPotassium: 955mgFiber: 27gSugar: 374gVitamin A: 1070IUVitamin C: 107mgCalcium: 170mgIron: 5mg
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
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