Blackberry Vinegar

• 1kg Frozen blackberries
• 750ml White wine vinegar
• 130ml<

Defrost the blackberries and divide in half. Blend half the blackberries into a puree and pass through a fine chinois, discarding the seeds. Cover the puree and refrigerate until ready to use. Macerate the remaining blackberries in the white wine vinegar, brandy and sugar for 12 hours. Place the whole, macerated blackberries and the puree in a heavy-based saucepan and bring to the boil. Reduce