Currant Vinegar
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 3 d. 12 h. 20 min.
Ready in
Ingredients
for
600
- Ingredients
- 16 ozs Red currant
- 2 ½ cups white wine vinegar
- sugar (see recipe)
How healthy are the main ingredients?
sugarPreparation steps
1.
Crush the fruit in a large bowl and stir in the vinegar. Cover and leave to stand for 3 days in the refrigerator, stirring frequently.
2.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the vinegar will be cloudy.
3.
Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 225g| 8oz sugar.
4.
Heat the juice and sugar in a pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly for 10 minutes, skimming off any scum.
5.
Pour into hot sterilised bottles or jars. Cover, seal and label.
