When the garden gives you mulberries…
Sweet Mulberry Vinegar
Category:
Condiments, Preserves, Vinegars
Style:
Australian
Keyword:
Mulberries, Mulberry Vinegar, Vinegar
Quantity: 750 ml (approx.)
Ingredients
- 500 ml white wine vinegar or cider vinegar
- 1 kg mulberries
- White Sugar
Instructions
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Combine the mulberries and vinegar in a glass jar.
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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.
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Carefully tip the mixture into a jelly bag that has been set up over a bowl and leave to drain overnight.
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The following day, measure the liquid into a stainless steel or enamel saucepan (discard the solids).
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For every 300ml of liquid, weigh in 200g white sugar.
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Heat gently over medium low heat, stirring until the sugar has dissolved.
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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.
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Set aside until completely cool.
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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.
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