Blackberries are back, baby. This time last year, when the blackberries were growing faster than I could eat them, I started thinking about vinaigrette – I used to really enjoy the Annie’s Naturals raspberry vinaigrette when I lived in the U.S., and wondered if I could make something similar with blackberries. Meanwhile, apple season was also in full swing, and I was having fun making my own cider vinegar following Carl Legge’s recipe. Could both of these forces somehow combine for the greater good?
Short answer: yes. Lynne Clark gave me this super recipe for blackberry vinegar that I’ve been using throughout the year. It’s a sweet and sour, thick-ish vinegar that works especially well with fruit, sweet root vegetables and goats cheese. I use it as I would balsamic – simply tossed into a salad with olive oil, salt and pepper, with perhaps a little extra blackberry vinegar drizzle at the end.
My favourite salad so far has been this beetroot and orzo salad with goats cheese and pine nuts consisting of: 1 beetroot, about 40g cooked orzo, 3g pine nuts, 20g goats cheese, a handful of spinach, 1 thinly sliced spring onion, salt, lots of pepper and a good drizzle of blackberry vinegar:
A similar approach works equally well with any combination of grain, fruit and nuts. I especially love strawberries, peaches and/or figs with toasted walnuts or cashews. Here’s one with strawberries, basmati rice and pistachios:
You could also make a vinaigrette with this – I’ve been meaning to adapt this raspberry vinaigrette recipe but so far havent been able to diverge from enjoying it in its pure form. Thanks to Lynne for sharing her vinegar mojo!
- Cider or wine vinegar
- Weigh your blackberries.
- But the same weight of vinegar in a large container. Add the blackberries and let the mixture steep for 7-10 days.
- Strain the mixture, reserving the liquid.
- Add the liquid to a sauce pan with 450g sugar per 700ml of liquid.
- Bring the liquid to a boil and boil for 8-10 minutes.