Currant Vinegar

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

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

Instructions

Heat the balsamic vinegar with the sugar until the sugar has completely dissolved. Then add the washed currants and the scraped vanilla pod and simmer for about a quarter of an hour. Stir every now and then so that the berries burst and give off juice and color to the vinegar.
Then fish out the vanilla, filter the rest through a cloth and ideally fill it into bottles while it is still hot.
I got out a little over 1 liter and like to use the vinegar as a summer variant.
My recipe is a modified form of the fantastic elderberry balsamic vinegar that can be found here in the database.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.