Continuing from a previous post ‘We have a Mulberry Tree in Our Garden‘, while the harvest finished some time ago, we are still reaping the benefits.

When we were picking the berries I would sort them, for jam/freezer, for our breakfast, to make desserts, and, to make a Sweet Mulberry Vinegar.  I poured approx three cups of white wine vinegar into a largish glass jar, and whenever I brought mulberries in, I picked out those that were not quite right and didn’t really suit any of the other uses, and popped them into the jar of vinegar, slowly the jar began to get a little more full and the colour of the vinegar turned the deepest darkest beautiful burgundy/blackish red colour.  I just let it sit – I was crazy busy, and I knew that really, there was no rush to move on to the next step.

On Christmas day I needed a non-seafood starter, so decided to use greens from the garden, goats feta, some fresh berries, a little mint and a sweetened reduction of the (yet to be finished Sweet Mulberry Vinegar), I didn’t get to taste the starter, but was told that it was very nice.

Goats Cheese, Avocado and Berry Salad with Sweet Mulberry Syrup Dressing-2-r

Goats Cheese, Avocado and Berry Salad with Sweet Mulberry Syrup Dressing

Then recently I needed to take something berry themed to our Granddaughter, Hayley Grace’s first birthday party – oh how time flies!

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I made a gluten free sourdough seeded baguette with cranberries,  picked fresh rocket from the garden, made mini labneh balls, and again, created a sweet syrup from the yet to be finished, mulberry vinegar.

Today I am inside, it is far too hot to be outside, high 30˚s, maybe low 40˚s (it’s over 40˚ on the back porch), and finally it’s time to finish off the vinegar.  It has been draining since yesterday afternoon – you should see the colour of my jelly bag!  I covered the set up with a throw, just in case there were any vinegar flies around.

I measured the liquid and added it to a saucepan, measured in the sugar, and stirred it over a low heat until the sugar had dissolved before bringing it to the boil and gently boiling it for 5 minutes, removed the scum – there wasn’t much, and set it aside to cool completely.

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When ready I poured it into sterilised bottles and sealed them ready to be labeled – I also had enough for a couple of small bottles to be gifted away.

I will be using this vinegar for salad dressings, to enrich sauce for duck and pork dishes, and yes, to drizzle over goats’ cheese and labneh. It might even be nice with icecream or yoghurt!

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Sweet Mulberry Vinegar

Category: Condiments, Preserves, Vinegars

Style: Australian

Keyword: Mulberries, Mulberry Vinegar, Vinegar

Quantity: 750 ml (approx.)

Author: sbaskitchen

Ingredients

• 500 ml white wine vinegar or cider vinegar
• 1 kg mulberries
• White Sugar

Instructions

1. Combine the mulberries and vinegar in a glass jar.
2. Mash using a potato masher or similar, and then cover with a lid and allow to infuse for two weeks, stirring every couple of days.
3. Carefully tip the mixture into a jelly bag that has been set up over a bowl and leave to drain overnight.

4. The following day, measure the liquid into a stainless steel or enamel saucepan (discard the solids).

5. For every 300ml of liquid, weigh in 200g white sugar.
6. Heat gently over medium low heat, stirring until the sugar has dissolved.
7. Once the sugar has dissolved, increase the heat, bring to the boil, and boil gently for five minutes, skimming off any scum that forms on the surface.
8. Set aside until completely cool.
9. Pour into a sterilised bottle(s), seal with a vinegar-proof lid, and label.

Notes

• This vinegar will keep for at least one year.
• Quantities can be reduced to a syrup which is delicious served with feta, chèvre, labneh etc.
• Use the vinegar as an alternate in vinaigrettes for salads.
• Add to sauces for duck, pork, game terrines, etc.

A note to finish…

I have had to wait to publish this post as we lost the internet – a minor inconvenience in the scheme of things.  Yesterday Mother Nature unleashed her fury on our state.  As is often the case, the heat wave was brought to a crashing end with extreme (classed “catastrophic”) weather conditions, high winds, high temps, followed by electrical storms and a little rain.  Power line towers crumbled, one of our powerstations went offline and more worryingly bushfires raged.  On the other side of the state, in the beautiful national park of the Grampians/Gariwerd Ranges, not far from where I grew up, out of control bushfires took their toll, resulting in loss of property and injuries.  Our heart goes out to all who have been affected.

Until next time…