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.

Ingredients

Metric

Imperial

Method

1
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
2
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
3
Transfer to sterilized bottles and enjoy!
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