Blackberry Recipe # 1 - The Winner!

Anna Heagney's Spiced Blackberry vinegar, from Whigsborough House, Birr.

350gr blackberries (preferably wild)
1 tsp whole cloves
1 cinnamon stick
1/2 tsp white peppercorns
300 ml white wine vinegar
150 gr sugar

Place the blackberries and the spices in a pan and cover with cold water, simmer for 20 min.

Remove from heat and leave to cool,

Strain the liquid through a fine sieve into a clean pan; add the vinegar and sugar, heat gently stirring until the sugar has dissolved. Bring to the boil and simmer for 10 min until the liquid has thickened slightly, pour into warm sterilised bottles and store for up to a year,

This makes a lovely salad dressing

1 teaspoon whole grain mustard
2 tbsp spiced blackberry vinegar
2 tbsp walnut oil
5 tbsp olive oil

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