Blood Orange Vinegar

Blood Orange Vinegar

  • Servings: Makes 1.25 litres
  • Print

I found this recipe in the book 'A Year on the Farm' by Sally Wise. It is very simple to make, but I have slightly changed the method over time.

Ingredients

  • 1 kg blood oranges
  • 1 litre good quality white vinegar
  • Sugar

Directions

  1. Use a food processor to mince the whole oranges.
  2. Place them in a large jar and add the vinegar. Stir to mix well
  3. Put the lid on the jar and leave it to stand at room temperature for one week.
  4. Use a strainer to separate the solids from the liquid. Dispose of the solids and retain the liquid.
  5. Using four thicknesses of muslin, strain the liquid again.
  6. Measure the liquid into a large pan, and for each cup of liquid add 3/4 cup of sugar.
  7. Bring to the boil, stirring until the sugar dissolves.
  8. Leave to stand for 5 minutes and then, using a flat spoon, skim off any scum.
  9. Pour into sterilized bottles and seal immediately.
  10. Leave for at least a month before using.

Notes

  • While the original recipe does not include all of these steps, I have added them to ensure a beautiful clear finished product.  If you do not wish to follow this the vinegar will have sediment that does not change the flavour, but just doesn’t look as pretty.
  • I repeat step 5 twice!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: