El­der­berry vine­gar

Olive - - EXPERT -

15 MIN­UTES + IN­FUS­ING | MAKES 350ML | EASY This makes a sweet, bal­samic-like vine­gar. It’s im­por­tant to cook the el­der­ber­ries as they are mildly toxic in their raw state. el­der­ber­ries 200g, stalks and leaves re­moved white wine vine­gar 350ml sugar 100g

• Put the el­der­ber­ries in a ster­ilised ma­son jar and gen­tly mud­dle with the end of a rolling pin. Add the vine­gar, seal and leave to in­fuse, in the fridge, for 3-4 days.

• Pour the berry mix­ture into a pan, add the sugar and gen­tly bring to the boil. Sim­mer for 5 min­utes or un­til the sugar has dis­solved, then seal in a ster­ilised, clean bot­tle.

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