Elderberry Vinegar, by Peter Bradley

This recipe accompanies my blog, “Foraging for your dinner“.   I always like to give you a recipe that you might not have thought of, or tried.

While talking about elderberries, Jay produced a small bottle of elderberry vinegar.   It tasted amazing – a cross between elderberry cordial and balsamic vinegar. I was amazed how simple it was to make:

For every 349grams of elderberries, add ½ litre of white wine vinegar

Leave on the window-sill for 5 to 7 days

Filter through muslin to remove the stalks and berries

For every ¼ litre of liquid, add 350grams of sugar

Bring to the boil and simmer for 10 minutes.  This stops the fermentation, and kills any nasty bacteria.

Decant into a sterilised  bottle or jar.

It can be stored in the fridge for 3 months or more, and has many uses:

1 ) as a component  of salad dressing

2) as sauce on ice-cream

3) as a marinade for venison

4) a sauce for game

5) mixed with sparkling water as a long drink

6) to enrich gravies

If elderberries are not available it works equally well with most soft fruit, such as raspberries, blackberries, red or black currants.

I am currently experimenting with frozen fruits of the forest.   I will let you know how it turns out!

Peter.