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Blackcurrant vinegar

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Ingredients for 1 servings:

  • 750 ml Balsamic vinegar, white
  • 400 g currants
  • 300 g sugar
  • 10 black peppercorns

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Combine the vinegar and sugar in a saucepan and bring to a rolling boil. Add the trimmed currants and peppercorns and simmer for about 15 minutes. Strain through a fine sieve and bottle while still hot. Let cool. This yields about 1 liter of finished vinegar. We think it tastes especially good with arugula and lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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