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Cherry Vinegar         CD   Veg    ACC

 

Vegetarian  Fruit  Cold  Accompaniment  Preserve  Preserves  Preserving

 

Ingredients

450g/1lb Tart Cherries, pitted
480ml/16fl.oz. White Wine Vinegar

 

Instructions

 

1. Place the pitted cherries in a blender together with the vinegar and blend to a puree.

 

2. Transfer to stainless steel or enamel bowl and cover with clingfilm. Store in a cool place for 7 to 10 days.

 

3. Prepare the bottles (see notes below).

 

4. Strain the mixture through a very fine sieve then bottle, seal and label (see notes below).

 

Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads.

 

 

Notes:    see also General preparations

 

Bottles and caps - Use bottles which are free from cracks, chips or flaws. Prepare the bottles by washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm. Boil the screw tops or corks in water for 10 minutes just prior to use.

 

Filling the bottles –  Fill with the liquid to within 2.5cm/1 inch of the top. Seal well with a screw top or a cork.

 

Storage – Store in a cool dark place.

 

 

 

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