Gastronomixs

Cherry vinegar

Of course, many different types of vinegar and ediks are available from wholesalers or delicatessens, but making them yourself is fun and can be a convenient way to use for leftover fruit. This vinegar is a wonderful way to add the rich flavour of cherries to dishes later in the year when fresh cherries are no longer available. A perfect Waste to Taste component!

Cherry vinegar

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Ingredients

500

g

cherries (use the less attractive, overripe cherries)

3.5

dl

white wine vinegar

3.5

dl

sherry vinegar

Preparation method

  • Wash the cherries well and cut them in half.
  • Remove the pits and cover with the two types of vinegar.
  • Seal well and leave in a cool, dark place for at least five days. Stir occasionally.
  • Strain the vinegar and discard the cherries.
  • Store the vinegar in sterilised, well-sealed bottles.
  • Keep in a cool, dark place.

Serving suggestions

  • In dressings. For example, a dressing with almond oil.
  • As a flavour enhancer in sauces and vegetable dishes.

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