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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

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Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2009. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

Angie Cameron

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.

    Angie

    Ps how long do you think it will keep okay?

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