Blackberry vinegar

  • 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 

    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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    Nutritional Info

    Typical values per serving:

    Saturated Fat10.9g


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