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Blackberry / Raspberry Vinegar Recipe

An easy vinegar to make, if you have a glut of blackberries or raspberries. The vinegar has a multitude of uses, but our favourite is to use a little to de-glaze a pan that's been used for frying steak. If a little water or stock is then added, plus a few berries (if you have them) you have a delicious and interesting sauce. This is particularly and surprisingly good when using blackberries

A couple of teaspoons in a glass of water, also makes a pleasant drink

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


1. Wash the blackberries if you feel this is necessary, but by careful not to break them and so lose juice.

2. Put the berries in a stainless steel or glass bowl, cover with the vinegar then crush them roughly to release as much as their juice as possible.

3. Cover, and refrigerate for 2-3 days.

4. Add the sugar, and transfer the mixture to a non-reactive saucepan.

5. Bring the mixture to the boil, then simmer for 5 minutes, stirring to ensure the sugar has dissolved.

6. Sieve the mixture into a clean container - using with muslin or a very fie mesh sieve. Don't force the mixture through, or you will make the vinegar cloudy, but allow it to drip in its own time.

Bottle in sterilised bottles and keep in a dark place until needed.

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