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    Blackberry vinegar

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    Blackberry vinegar

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes, plus steeping and cooling
    • Cooking time: 10 minutes
    • Total time: 5 minutes, plus steeping and cooling

    Makes: About 500ml


    300g blackberries
    300ml cider vinegar
    about 400-450g caster sugar, plus 2 tbsp extra


    1. Put the blackberries in a large bowl or glass jar. Add the cider vinegar and 2 tbsp sugar. Stir, cover and leave to steep at room temperature for 5-8 days (the longer they steep, the stronger the flavour). Give them an occasional stir.

    2. Strain into a bowl through muslin or a very fine sieve and leave to drip so the fruit gives up as much liquid as possible. Measure the liquid and add 225g sugar for every 300ml. Put into a saucepan over a low heat and stir until the sugar has dissolved, then turn up the heat, bring to a boil and bubble for 5 minutes.

    3. Decant into warm, sterilised bottles, seal and leave to cool; it’ll keep in a cool, dark place for up to 6 months. Once opened, chill and consume within 4 weeks. The vinegar is sweet and fruity with a hint of sharpness. Use it for salads with goats’ or other fresh soft cheese, or drizzled over berries and ice cream. LH 

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    This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue


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