How to make Blackcurrant and Bay Vinegar | Rosie Makes Jam Recipes

Blackcurrant and Bay Vinegar

A sweetened version of blackcurrant vinegar with the added depths provided by fresh bay


Stripped from stalks
450 g
600 ml
0 ml
450 g
Sugar, Soft Brown
450 g
Bay Leaves,
4 each

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  1. Place the blackcurrants into a large bowl and crush slightly with a spoon or fork.
  2. Tear the bay leaves into several pieces and add to the blackcurrants.
  3. Pour over the red wine vinegar and stir to combine.
  4. Leave the currants to soak for 3-4 days, stirring occasionally.
  5. Wash and rinse suitable bottles and put into a low oven 50-100 deg to dry and sterilise.
  6. 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.
  7. 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.
  8. Pour into the warm bottles and seal immediately.
  9. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator