Continuing the theme of my recent trips foraging in the woods behind our home, I finally got round to creating my latest flavoured vinegar -Elderberry Vinegar.
Since we began with foraged fruits alone, we have made Sloe Vodka, Blackberry Vinegar, Blackberry and Apple Crumble, Blackberry Brandy and now Elderberry Vinegar.
Elderberries are much tougher that blackberries and therefore the vinegar cannot be cooked in the same way. Instead the elderberries need to be baked in the oven with the vinegar and sugar to extract the most from every berry by allowing them to burst.
Once the vinegar has been bottled, it can be used as a great salad dressing and with cheese too as an alternative to the Blackberry Vinegar.
8ozs of Elderberries
Half pint of white wine vinegar
4ozs caster sugar
1. Place the ingredients in an oven proof dish and cook in the oven for an hour and a half @ 150C (300F).
2. Let the mixture cool and strain the liquid through a sieve before bottling.