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Elderberry Balsamic Vinegar

elderberry-balsamic-vinegar

This Elderberry 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

Suggested 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 5 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 a cork or plastic topped caps otherwise they will corrode due to the vinegar.

Makes: 600ml

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

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2 comments
Angie Cameron says

I’ve just made the Elderberry Balsamic Vinegar-left the elderberries sitting for 2 weeks in the vinegar (I was so busy!) then made the rest of it. I think leaving it slightly longer has given a depth of flavour from the berries more. Thought I would share this with you so you can try as it’s super delicious! Thank you.

Reply
    Angie says

    Ps how long do you think it will keep okay?

    Reply
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