Fruit-infused vinegar is a creative way to utilize your berries. Today we are going to teach you how to make mulled blackberry-infused vinegar. This is super easy but does take considerable patience as it takes a minimum of 4 weeks to make. The finished product is amazing on meats or salads. The vinegar becomes like a flavored vinaigrette and the berries make a beautiful salad topping when paired with shredded cheese and almonds.
How to Make Mulled Blackberry Infused Vinegar
These directions and recipe make 1 pint-size jar plus a little extra.
The first step is to mash 2 cups of berries.
Next, we will place them in a bowl and mix them with 2 cups of apple cider vinegar.
Then, we will mix in 1/2 teaspoon of cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of ground allspice.
pour into jar
Next, pour the blackberry mixture into a quart jar.
Place a lid on top and shake the jar to mix the contents.
Place the jar in a cool, dark location and shake the mixture together once every 2-3 days for 4 weeks. Next, strain out the berries saving them for current use. Finally, heat the fruit infused vinegar in a pan on the stove until it is 180 degrees Fahrenheit.
Using a jar funnel, fill your hot pint jar leaving a 1/4 to 1/2 inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 10 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
Altitude Chart – Water Bath Canning