Blackberry vinegar

Monica Shaw's tangy blackberry vinegar recipe is perfect for dressing salads for a fruity twist. A great way to get through the glut of blackberries if you've been on a foraging spree during the season.

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Blackberry vinegar, is a sweet and sour, thick-ish vinegar that works especially well with fruit, sweet root vegetables and goat's cheese. I use it as I would balsamic – simply tossed into a salad with olive oil, salt and pepper, with perhaps a little extra blackberry vinegar drizzle at the end.

So far, my favourite use for the blackberry vinegar has been in a beetroot and orzo salad with goats cheese, spinach and pine nuts, tossed with olive oil and a good drizzle of blackberry vinegar. This same approach works equally well with any combination of grain, fruit and nuts. I especially love strawberries, peaches or figs with toasted pistachios or cashews.

You could also use the blackberry vinegar to make a vinaigrette – I’ve been meaning to adapt this raspberry vinaigrette recipe but so far haven't been able to diverge from enjoying the blackberry vinegar in its pure form.





Weigh the blackberries, then add to a large container with an equal quantity of vinegar. Allow the mixture to steep 7-10 days, covered. Strain the mixture, reserving the liquid
Add the liquid to a saucepan with 450g of sugar per 700ml of liquid. Bring to the boil, then cook at a boil for 8-10 minutes
Transfer to sterilized bottles and enjoy!

Monica Shaw's mission is to enable people to feel awesome, through food, life, work and play.

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