Blackcurrant Vinegar – Capture the Flavour of Summer
Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts. It goes particularly well with beetroot. A little poured over simple vanilla ice-cream gives a real wow factor and mixed with water, it makes a refreshing drink.
If you think it sounds a bit daunting to make your own fruit vinegar, don’t be put off. It’s super easy to prepare and very fast too – a mere matter of minutes. All you need to do is place everything in a jar then give it a good shake.
Despite the ease of making though, this recipe is not a quick fix. You’ll need to leave the fruit to macerate for a good month and the longer you can leave it, the better. I’ve given the recipe for blackcurrant vinegar below, but you could use other fruit instead. Raspberries, apples and plums all make delicious fruit vinegars. You may want to increase or decrease the sugar slightly depending on how sweet the fruit you’re using is. It might also be nice to vary the added flavouring ingredients. I’ve used cinnamon here, but other spices or herbs work well.
Some fruit might benefit from filtering through a muslin cloth or jelly bag rather than a fine sieve. You’ll be able to tell from the state of the jar’s contents after a month.
Other Flavoured Vinegar Recipes You Might Like
- Elderflower vinegar – via The Ordinary Cook
- Spiced chocolate balsamic vinegar – via Tin and Thyme
- Strawberry balsamic vinegar – via United Cakedom
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Blackcurrant Vinegar – The Recipe
- 250 ml cabernet sauvignon red wine vinegar
- 200 g blackcurrants
- 100 g golden granulated sugar
- 1/2 stick cinnamon
Place all ingredients in a sealed glass jar and give a good shake. Make sure the jar doesn't have a corrosive lid.
- Leave to macerate for a month or more, shaking every other day.
- Drain the liquid through a fine sieve and pour into sterilised bottles.
The longer the blackcurrants can macerate the better the flavour will be.
Use other fruit instead of blackcurrants. Raspberries, apples and plums all make delicious fruit vinegars.
Some fruit might benefit from filtering through a muslin cloth or jelly bag rather than a fine sieve.
Fills 3 x 140ml bottles.
I’m sending this blackcurrant vinegar off to Elizabeth’s Kitchen Diary for the No Waste Food Challenge. My mother kindly picked these blackcurrants for my birthday. I was unable to use them quite as soon as I’d have liked and definitely didn’t want them going to waste. Turned out, this five minute fruit vinegar was the ideal solution.
This blackcurrant recipe is also going to Ren Behan for Simple and in Season and even though blackcurrants are now over, blackberries could be used instead.