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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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Key techniques required to make this recipe

 

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Tips, Options and Substitutions

 See above

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

More Jams, Pickles, Preserve Recipess

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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