Currant Vinegar


6 cups black or red currants, coarsely chopped

1 cup balsamic vinegar

5 cups white wine vinegar

5 tbsp sugar
Combine first 3 ingredients in 2 quart jar. Let sit 10 days, stirring daily. Strain into non-corrosive saucepan extracting as much juice out of currant as possible. Add sugar. Bring to boil, lower heat and simmer 3 minutes. Cool completely. Pour in sterilized jars. Cover or cork. Store in a cool place.



Attach to Jar:
Currant Vinegar
Store in a cool dry place.