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An alternative to traditional balsamic vinegar.
Good enough to drink on it's own.
400g ripe elderberries
500ml red wine vinegar
700g white sugar
Put the crushed elderberries in a jar and cover with the vinegar. Cover the jar with muslin.
Leave for 5 days.
Strain the vinegar through muslin or a fine seive.
In a saucepan add the sugar to the vinegar and warm until it is dissolved, keeping stirring all the time.
Bring to the boil, then simmer for 10 minutes.
Bottled in sterilised bottles, seal using a cork or plastic cap as the vinegar will corrode metal.
This recipe is adapted from the one on the eatweeds blog.
See here for a blog post about making the elderberry balsamic vinegar recipe.