What Is Blackberry vinegar and How Can I Use It?
Here's everything worth knowing about blackberry vinegar and how to pick it, what it is, how to store it, and what to use instead, plus 2 recipes to cook tonight.
Key Points
- Vinegar steeped with ripe blackberries; deep purple, tart and lightly sweet with jammy depth.
- The classic use is fruity pan sauces for chicken and game, deglazing the browned bits.
- Also good in vinaigrettes for bitter greens or stretched into a shrub to drink.
- Make it by steeping crushed berries in wine or cider vinegar a few days to a week.
What is blackberry vinegar?
Blackberry vinegar is vinegar that has been steeped with ripe blackberries until it turns deep purple and tastes of the fruit. It is tart and lightly sweet at once, with a jammy, dark-berry depth that plain vinegar cannot give you.
The classic use is in pan sauces for poultry and game. The fruity acid cuts the richness of the meat and deglazes the browned bits into a quick sauce, which is exactly the move in Chicken Blackberry Vinegar and Blackberry Chicken.
A spoonful also lifts a vinaigrette for bitter greens, or gets stretched with sparkling water into an old-fashioned shrub to drink.
To make it, crush ripe blackberries, cover them with white wine vinegar or cider vinegar, and steep a few days to a week before straining and lightly sweetening to taste. Press the fruit to pull out color and flavor, then bottle the strained liquid.
No bottle on hand? Stir a little blackberry jam or a few crushed berries into plain wine vinegar. Strained and sealed, it keeps for months in a cool, dark cupboard. Raspberry vinegar works the same way if you want a brighter, sharper berry note.
Quick facts
- In Chinese
- 黑莓醋
- British (UK) term
- Blackberry vinegar
- en français
- vinaigre BlackBerry
- en español
- vinagre blackberry
Recipes using blackberry vinegar
There are 2 recipes that contain this ingredient.
Chicken Blackberry Vinegar
Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.
Blackberry Chicken
Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.
