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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.
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