Blackberries have been on the tart side this season. But don’t let them go to waste. Make the most of their sour side by combining your pucker-worthy blackberries with vinegar and sugar to make a deliciously sweet-tart blackberry vinegar.
Makes about 4 cups vinegar
4 cups blackberries
1 cups champagne vinegar (or white wine)
½ cup raw sugar
Combine ingredients in a small sauce pot. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer gently for 30 minutes.
Allow blackberry mixture to cool before transferring to a blender. Puree until smooth. Pour puree through a cheesecloth lined colander or a fine-meshed sieve to strain out the seeds.
Transfer blackberry vinegar to clean mason jars and store in the fridge for a couple weeks.
Blackberry Vinaigrette: Combine 1 part blackberry vinegar with 1 part walnut or olive oil.