Make your Christmas cherry vinegar now!

Cherry vinegar

Cherry Vinegar is delicious in salads, sauces and red cabbage for Christmas. We use cooked cherries – leftover from when we make cordial (so nothing go to waste), but you can also use fresh cherries. Fresh cherries are worth giving a good bash in the mortar, because the crushed stones give a nice almond flavor to the vinegar.

We make two versions one with:

1 teaspoon of honey
1 sprig of rosemary
3 cloves
2 junipers
1 fresh bay leaf

And one with:

1 teaspoon of honey
4 star anise
1 cinnamon stick
5 cardamom capsules

Cherry vinegar in a jar

Pour the berries and the other ingredients in a sterilized wide-mouth bottle or in a canning jar and top up with vinegar. You can easily use plain vinegar and different kinds of herbs and black currant leaves are also always delicious. If you are not sure what flavor you want, then you can add flavor later when sieving the berries from the vinegar.
Leave the vinegar for at least a month in a windowsill. Then sieve the berries out and pour the vinegar in a sterilized bottle and place it in a cool, dark place.


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