- 1 Lt Cocoa (white wine) vinegar
- 750g of ripe elderberries.
- 600g Granulated sugar
Remove the berries from their umbels by putting them in the freezer for a couple of hours the berries should come off easier while they are still frozen.
Weigh the berries before putting them in a kilner jar then add 500ml of white wine vinegar for every 350g of fruit.
Leave covered for 3-5 days, stirring occasionally.
Strain off the liquid (discard the berries) and add 600g of sugar.
Simmer for 10 minutes then use a fennel to bottle it.
This sweet, unctuous vinegar will keep for at least a year.