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 making your own blackcurrant vinegar sounds a bit daunting, don’t be put off. It’s super easy and very fast to make – a matter of minutes. All that’s required is to add everything to a jar and give a good shake. The only thing you need to be aware of is that it takes a good month to macerate and the longer you can leave it, the better.
- 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 jar and give a good shake.
- 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.
Fills 3 x 140ml bottles.
I’m sending this blackcurrant vinegar off to Elizabeth’s Kitchen Diary for the No Waste Food Challenge. These blackcurrants were kindly picked for me by my mother for my birthday. As I was unable to use them quite as soon as I’d have liked and definitely didn’t want them going to waste, this five minute vinegar was the ideal solution.
This recipe is also going to Ren Behan for Simple and in Season and even though blackcurrants are now over, blackberries could be used instead.
Some other flavoured vinegar recipes you might like
- Elderflower vinegar – The Ordinary Cook
- Spiced chocolate balsamic vinegar – Tin and Thyme
- Strawberry balsamic vinegar – United Cakedom