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)
Print Recipe
Pin Recipe 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.
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