A sweetened version of blackcurrant vinegar with the added depths provided by fresh bay
, Stripped from stalks
Vinegar, Red Wine
Sugar, Soft Brown
Place the blackcurrants into a large bowl and crush slightly with a spoon or fork.
Tear the bay leaves into several pieces and add to the blackcurrants.
Pour over the red wine vinegar and stir to combine.
Leave the currants to soak for 3-4 days, stirring occasionally.
Wash and rinse suitable bottles and put into a low oven 50-100 deg to dry and sterilise.
Strain the currants through a musin-lined sieve into a jug and measure the quantity of liquid. Do not through the currants away - see Blackcurrant Piquant Relish.
To each 600ml/1 pint add 225g/8oz soft brown sugar. Heat together in a pan, stirring until the sugar has dissolved. Continue to simmer for around 10 mins.
Pour into the warm bottles and seal immediately.
Can be used in sauces or gravies for rich meats like duck, venison or goose. Or try diluted with hot water as a drink to sooth a sore throat.
How long will it take to make?
not included in total time
4 x 150ml bottles
Look after it
Keep in a cool, dark cupboard to preserve the glorious colour
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Vinegars recipe published by Rosemary Jameson