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Currant vinegar

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Ingredients for 1 servings:

  • 600 ml balsamic vinegar, white
  • 500 g currants, red
  • 300 g sugar
  • 1 vanilla pod(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

bright red and drinkable, fruity, summery – sweet

Heat the balsamic vinegar with the sugar until the sugar has completely dissolved. Then add the washed currants and the scraped-out vanilla pod and simmer for about 15 minutes. Stir occasionally so the berries burst and release their juice and color into the vinegar. Then fish out the vanilla, filter the rest through a cheesecloth, and bottle it, preferably while it’s still hot. I got just over 1 liter out of it and like to use it as a summer alternative. My recipe is a modified version of the fantastic elderberry balsamic vinegar, which can be found here in the database.

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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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