Yesterday I was asked by our foraging group to post this recipe because they loved it so much!
Wild Raspberry Vinegar and Blackberry Vinegar were the unexpected stars of the preserves session on yesterdays One day Foraging Course. People were bowled over by how delicious these sweet and slightly sour sauces are.
Raspberry vinegar was a very popular in our grandparents’ day, being used as a cordial or poured over sponge puddings and ice cream. It is believed to be the fore runner of the red sauce that the ice cream man uses now! The tangy sweet taste of Blackberry vinegar goes very well with goat’s cheese or other creamy cheeses, we particularly like it with nice soft blue cheese or with mixed salads.
Blackberry Vinegar Ingredients:
Wild Raspberry Vinegar Ingredients:
White Wine Vinegar
Weigh the berries then wash and remove any bugs etc. Put them in a bowl and squash a little with the back of a spoon. For every 450g (1lb) of fruit add 550ml (1pt) vinegar and cover the bowl with a cloth. Leave to stand for 3 – 4 days stirring occasionally. Strain the liquid through a fine mesh sieve into a measuring jug. For every 550ml (pint) add 450g (1lb) sugar and put in a pan. Boil for 10 minutes then cool, strain again and bottle in sterile bottles.
As always be sure of your identification…come on a course if you want to learn more about Wild food and Foraging www.tastethewild/courses
Below are photos from our One day foraging course 13th August 2014