Summary

Ingredients

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

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Instructions

1. 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.
2. Then fish out the vanilla, filter the rest through a cloth and ideally fill it into bottles while it is still hot.
3. I got out a little over 1 liter and like to use the vinegar as a summer variant.
4. My recipe is a modified form of the fantastic elderberry balsamic vinegar that can be found here in the database.