Elderberry balsamic vinegar

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This elderberry vinegar recipe makes a unique alternative to traditional Balsamic vinegar. Deep, rich, and beautifully smooth it goes extremely well as a salad dressing. It can also be used as a ‘hot toddy’ to ward of the Winter sniffles.

Ingredients

  • 400g ripe Elderberries
  • 500ml of organic red wine vinegar
  • 700g of organic cane sugar

Instructions

  1. Put Elderberries in a bowl and pound lightly with the end of a rolling pin.
  2. Pour over the red wine vinegar, and cover with muslin. Leave for five days.
  3. Strain through a fine sieve, and pour the liquid into a saucepan.
  4. Add the sugar, and warm until dissolved. Keep stirring, so the sugar doesn’t burn or start to caramelise. Then bring to a rolling boil and simmer for 10 minutes.
  5. Now pour into sterilised bottles and cap. Make sure you use cork or plastic topped caps otherwise, they will corrode due to the vinegar.

Makes: 600ml

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