Elizabeth Schneider

Red Currant Vinegar

Preparation info
  • Makes

    2 pints

    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Decant this brilliant red vinegar into pretty pint bottles for a beautiful gift. Its light, slightly fruity flavor works well with composed meat or fruit salads; or try a tiny dash in stewed or poached fruits—as you would use a few drops of lemon juice—to point up the flavor.

Ingredients

  • 1 pound red currants, rinsed and stemmed (see Preparation), about 2½ cups
  • 1 quart distilled white vinegar or r

Method

  1. Scald two 3-4-cup canning jars with boiling water; pour boiling water over the lids as well, and let stand in a bowl. Divide currants between jars.
  2. Combine vinegar and sugar in nonaluminum pot; bring to a boil. Pour over the currants. Place a piece of parchment on top of each jar, then screw on lids.
  3. Let jars of vinegar stand in a dark place for a wee