August 18, 2016 by dgarnett2013
Sweet Black Mulberry Vinegar: Sarah Raven’s Garden Cookbook
Great on fresh fruit, esp. blueberries, melon & pineapple. Good also in salad dressing or for a marinade for red meats and game.
- Black mulberries
- White wine vinegar
- Caster sugar
Cover the mulberries in vinegar – with the liquid about 1½ times the volume of the fruit.
Cover and leave somewhere cool and dark for 2 weeks.
Strain, measure the liquid and add 500g sugar for each litre.
Dissolve the sugar in the juice and slowly bring to the boil, simmering very gently, for 15 mins.
Decant into warm sterilised bottles and seal immediately. It will keep unopened for 2 years or more.
Before and after.