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 the heat to a simmer and cook for 1 hour or until the blackberries have reduced in volume by half. Skim frequently to remove any impurities that float to the surface. Line a chinois with a layer of muslin cloth and place over a bowl. Pour the blackberries into it and leave the vinegar to filter through until the pulp in the sieve is dry. Discard the blackberry pulp. Store the blackberry vinegar in a parfait jar until ready to use.
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