How to make Elderberry Vinegar.

An easy Elderberry vinegar recipe for both the new forager, and those to preserving. After the sun kissed sweet smelling scent of the Elderberry blossom that gave us cordial for sipping, we’re now into autumn and luscious purple berries. There are few things better than red wine vinegar infused with Elderberries.  This tangy fruit filled liquid is a foragers store cupboard must. Make sure to forage responsibly. Take berries from a clean area, and make sure to leave some behind for the wildlife. Berries can be frozen for easy of removing from stems, and storage. They also make excellent jam, syrups, wine, and infused vodka, but do remember to drink responsibly.

Elderberry Vinegar Recipe

1 litre of red wine vinegar, although you can use a vinegar of your choice.
800g of fresh, or frozen elderberries.
400g of sugar, you can use less, or honey. Wait until cooled if using raw honey.

Method

I add my berries to a jar, crush, add the vinegar and steep for up to a week. You can leave in a bowl, but cover whatever vessel you use as vinegar attracts fruit flies. You don’t have to crush the berries, and I’m sure someone will say they don’t bother with the steeping, this is just the way I do it. I strain my berries before, but some my say they strain their berries after cooking. What you can’t skip is boiling the infused vinegar for at least 10 minutes. Elderberries contain compounds that are toxic in varying quantities, depending on the individual, and are neutralised by high heat. Sterilise your bottles, have them warm, and fill once your vinegar is reduced past the 10 minutes to the point you want it. This can be just as liquid as as is, or reduced to resemble balsamic vinegar. I hope you enjoy!

We also have Raspberry vinegar you can find by Clicking Here