Monday, June 11, 2012

loganberry vinegar

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loganberry vinegar
slightly adapted from Sherri Brooks Vinton via Brett Smyth

glass jar that holds 4 cups
2 c. berries
2 c. white vinegar

First, sterilize your jar. Boil water in the kettle. Fill the jar and let it sit. After 10 minutes, pour out the water.

Use a blender or immersion blender to purée the berries and vinegar together. Pour into the jar.

Let it sit in a cool, dark place for 5 to 7 days (or longer, if you're away). Shake every day to blend the flavours.

Strain it through either a double cheesecloth or a very fine sieve (not both, or nothing happens). You might need to use a spoon to stir it and encourage the liquid to fall through.

Pour the strained vinegar into a sterilized jar or bottle. Keeps at room temperature for up to 1 year. (Please note that I haven't tested whether it keeps at room temperature for a year or not yet. If you're a nervous type, keep it in the fridge.)

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