Currant Vinegar

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.

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.

Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 225g| 8oz sugar.

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.