BLACKBERRY SIPPING VINEGAR
Steps:
- Mash the blackberries and sugar together in a bowl. Cover and refrigerate for 2 days, stirring occasionally.
- Add the vinegar to the macerated blackberries and refrigerate for another day.
- Press the mixture through a fine mesh strainer, discarding the solids.
- Transfer your sipping vinegar to a container and enjoy for weeks to come.
BLACKBERRY VINEGAR
Make a nice vinegarette by adding oil, honey, and poppy seeds then splash on the salad or over coleslaw for a nice change. There are lots of other uses for flavored vinegars too. Why pay the store cost when it is easy to make? NOTE: Please follow sterile canning procedures for your safety. Do not cut corners or skip steps. Also note the nutrition at the side is including the whole berry not the correct removed berry amounts.
Provided by drhousespcatcher
Categories Berries
Time 1h
Yield 2 cups
Number Of Ingredients 2
Steps:
- Sterilze a 1 qt glass jar. Use a new lid.
- Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
- Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
- Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
- Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
- To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
- When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
- If cloudy strain again through a coffee filter.
- Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
- This will last up to 3 months if you keep in a cool dark place.
- Once open refrigerate.
Nutrition Facts : Calories 104.8, Fat 0.7, Sodium 6.2, Carbohydrate 13.9, Fiber 7.6, Sugar 7.1, Protein 2
BLUEBERRY BALSAMIC VINEGAR
Steps:
- In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
- Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
- Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.
BLACKBERRY BALSAMIC VINEGAR DRESSING
Matterson House Restaurant in Ucluelet BC makes & sells a dressing which is so faboulous, so wonderful we decided to try an make it ourselves this is not their recipe. Enjoy!
Provided by oilpatchjo
Categories Salad Dressings
Time 45m
Yield 1 pint, 32 serving(s)
Number Of Ingredients 6
Steps:
- Simmer blackberries until the juices are released.
- Let cool.
- add next 5 ingredients.
- Bottle and refrigerate for 1 week before using.
Nutrition Facts : Calories 36, Fat 3.4, SaturatedFat 0.5, Sodium 1.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.1
BLACKBERRY COBBLER WITH BEST EVER VINEGAR CRUST
My mother used my aunt's favorite pie crust recipe for this family favorite! Top it off with a scoop of vanilla ice cream, whipped cream or just dump some heavy cream on top! MmmmmmmM!
Provided by Mercy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the 3 filling ingredients together and set aside.
- For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
- Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12 baking dish; ensure there are no leaks and seal tears with a little water if necessary.
- Put the berry mixture into the pastry shell.
- Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
- Brush the top with milk and sprinkle with sugar.
- Bake at 375°F for an hour or until center bubbles.
- For juicier cobbler, add a 1/2 cup water before the top goes on.
Nutrition Facts : Calories 492.6, Fat 18.3, SaturatedFat 5.1, Cholesterol 17.6, Sodium 201.5, Carbohydrate 78.7, Fiber 6.1, Sugar 46.4, Protein 5.6
BLACKBERRY VINEGAR
Blackberry-infused vinegar to use in my Blackberry Vinaigrette. Cooking time shown is approximate time to steep.
Provided by Feisty
Categories Very Low Carbs
Time 6h2m
Yield 1 quart
Number Of Ingredients 2
Steps:
- In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.
SPICY BLACKBERRY VINEGAR
Make and share this Spicy Blackberry Vinegar recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Break the cinnamon sticks into pieces.
- Put all the spices on a square of cheesecloth and tie up with a piece of string.
- Put the vinegar and sugar into a large saucepan.
- Stir over low heat, until the sugar has completely dissolved.
- Add the spice bag.
- Bring to a boil, lower heat, and simmer for 5 minutes.
- Add the blackberries and simmer for 10 minutes longer.
- Remove from heat and leave the blackberry mixture to cool completely.
- Discard the spice bag.
- Line a funnel with a double layer of cheesecloth.
- Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops).
- Add fresh blackberries to each bottle.
- Seal the bottle and label.
- The vinegar is now ready to use.
Nutrition Facts : Calories 2048.4, Fat 5.1, SaturatedFat 0.3, Sodium 27.8, Carbohydrate 489.3, Fiber 49.2, Sugar 444.2, Protein 12.8
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- They’re high in fiber. Most people don’t get enough fiber in their diet. That’s a problem: A low-fiber diet has been linked to digestive problems like bloating, constipation, and stomach pain.
- Great source of vitamin K. Vitamin K is the reason why you don’t bleed profusely when you cut yourself: It helps your blood clot. Vitamin K also plays a role in bone metabolism.
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