Black Currant Vinegar

Ingredients

• a quart of good ripe black currants
• a pint of the young currant leaves
• one and a half pints of best white wine vinegar
• lib. pure cane sugar

Method

1. 1

   Put a quart of good ripe black currants, with a pint of the young currant leaves, in a preserving pan and stir them over the fire till the currants begin to boil.

2. 2

   Strain through a jelly bag, return the juice to the pan with 0.5 lb. of pure cane sugar for each quart of juice, stir till the sugar melts, skim carefully, let it stand till cold, then for each quart of syrup allow 1.5 pints of best white wine vinegar.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Black Currant Vinegar. — Put in a preserving pan a quart of good ripe black currants, with a pint of the young currant leaves, and stir them over the fire with a new wooden spoon till the currants begin to boil, then turn it all into the jelly bag, and strain it all through, squeezing out every drop of juice you F 130 PICKLES AND PRESERVES. can; return this juice to the pan with l|lb. pure cane sugar to each quart of juice, stir it well till the sugar melts, then skim it very carefully, putting the shim- mings on a sieve, and return the juice that strains through to the preserving pan ; let it stand till cold, then for each quart of this syrup allow one and a half pints of best white wine vinegar

Cook this with the app: pantry check, scaling, and the assistant.