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.
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 sterilised 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 and plums both 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, such as fresh mint, work well. If you use fresh herbs, make sure they are clean and dry before adding to the vinegar.
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.
Ensure you pour the blackcurrant vinegar into well sealed sterilised bottles. If you then store them in a cool dark place, the vinegar should last at least a year. Once you’ve opened a bottle, it’s best to store it in the fridge.
What Do You Use Blackcurrant Vinegar For?
You can use this blackcurrant vinegar for pretty much any recipe you’d use a fruit vinegar in. I use it for salad dressing and in sauces mostly. It goes particularly well with beetroot however. So I add it to both my spiced pickled beetroot and the best beetroot chutney I’ve yet tasted.
A little poured over simple vanilla ice-cream gives a real wow factor and if you mix it with water, it makes a refreshing drink. It works an absolute treat in this braised red cabbage recipe too.
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
- ½ 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.
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.