1/3 Photos of Elderberry Vinegar
48 hrs 25 mins
woodland hues's Note:
Easy to make, good to use in sauces, vinaigrettes, or in dressings calling for raspberry vinegar.
My Private Note
Units: US | Metric
- 1Rinse elderberries and pick out dirt, stems or dried out berries.
- 2Place berries in large bowl and mash them.
- 3Pour vinegar over and allow to stand 24 - 36 hours, covered with a clean tea towel or cheesecloth.
- 4Strain through cheesecloth. Allow to drain slowly for up to 24 hours (if you press on the fruit while it is draining the vinegar will be cloudy).
- 5Pour juice into a non-reactive stockpot or preserving pan (a stainless steel saucepan will do). Stir in the sugar, bring to a boil, adjust heat, simmer for about 15 minutes. Watch carefully as juice reaches the boiling point - it can boil over very quickly!
- 6Let cool slightly, pour into clean bottles with corks, label and store in a dark, cool place.
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Nutritional Facts for Elderberry Vinegar
Serving Size: 1 (1860 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 592.6
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 11.6 mg
- Total Carbohydrate 152.2 g
- Dietary Fiber 13.5 g
- Sugars 116.5 g
- Protein 1.2 g
The following items or measurements are not included:
white wine vinegar