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Triple-Berry Vinegar Ingredients




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




1/4 c Fresh blueberries
1/4 c Fresh raspberries
1/4 c Frozen cranberries thawed
8 Sage leaves
1 c White wine vinegar
3 Cloves; whole
2 Cinnamon sticks; 3-in long

ADDITIONS
1 tb Sugar
8 Black peppercorns
5 Fresh blueberries
5 Fresh raspberries
5 Frozen cranberries
4 Sage leaves


Recipe



Combine first 4 ingredients in a non-aluminum bowl.

Crush with a spoon.

Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

Strain the vinegar mixture through a sieved lined with cheesecloth into a glass measure or medium bowl, and discard solids.

Pour straincd vinegar into a small nonaluminum saucepan, and add Sugar.

Cook 5 minutes over low heat or until sugar dissolves; cool.

Pour into a decorative bottle; add peppercorns and remaining ingredients.

Seal with a cork or other airtight lid.

Notes from BL: Berry Vinegars were the original idea of juice concentrate. Our ancestors would use this process to make a concentrated syrup and then reconstitute using water, soda water, etc. You can use this process, skip the cloves, cinnamon and sage and use it to make sno cone syrup as well. I think spiced variety probably won't go over so well with the younger crowd. Berries work best for making vinegar. Be sure not to leave it longer than 2 weeks as in some conditions it may mold. Honestly we only have ever left them three days and we live in the pacific rain forest. My friend makes blackberry vinegar every year as she lives where there are tonnes of wild blackberries free for the picking. She leaves the berries and vinegar sit for 3 days, then processes and bottles them in mason jars in a water bath to keep the syrup for years.