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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.