Jam and Preserve Recipes
Blackcurrant and Bay Vinegar
A sweetened version of blackcurrant vinegar with the added depths provided by fresh bay
Ingredients
Blackcurrants,
Stripped from stalks
Stripped from stalks
1lb
450 g
600 ml
0 ml
450 g
Sugar, Soft Brown
1lb
450 g
Bay Leaves,
Fresh
Fresh
4 each
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Method
- Place the blackcurrants into a large bowl and crush slightly with a spoon or fork.
- Tear the bay leaves into several pieces and add to the blackcurrants.
Pour over the red wine vinegar and stir to combine.- Leave the currants to soak for 3-4 days, stirring occasionally.
- Wash and rinse suitable bottles and put into a low oven 50-100 deg to dry and sterilise.
Strain the currants through a musin-lined sieve into a jug and measure the quantity of liquid. Do not through the currants away - see Blackcurrant Piquant Relish.- To each 600ml/1 pint add 225g/8oz soft brown sugar. Heat together in a pan, stirring until the sugar has dissolved. Continue to simmer for around 10 mins.
Pour into the warm bottles and seal immediately.- Can be used in sauces or gravies for rich meats like duck, venison or goose. Or try diluted with hot water as a drink to sooth a sore throat.
How long will it take to make?
Preparation time:
10 mins
Cooking time:
10 mins
Total time:
20 mins
Soaking overnight
not included in total time
How much?
4 x 150ml bottles
Look after it
Keep in a cool, dark cupboard to preserve the glorious colour
