Elderberry Balsamic Vinegar

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.

Further Reading: Traditional and Modern Use of Elder

Elderberry Vinegar Recipe Ingredients

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

Elderberry Vinegar Recipe 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

8 thoughts on “Elderberry Balsamic Vinegar”

  1. 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.

  2. I got this recipe from you a couple of years ago. THANK YOU! My kids (3,5,7 years) actually ask for salad so they can use the lettuce as a vehicle for this dressing. My oldest daughter would drink it if I’d let her. Also nice enough for Christmas presents for posh in-laws! Love your emails. As a nervous new forager, I’m learning lots.

  3. Is there anything you can do with the soaked berries after you’ve used them for the vinegar? Seems like a bit of a waste (clearly not but it’s just instilled in me! ?)

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