Spicy Blackberry Vinegar Recipes

BLACKBERRY BALSAMIC VINAIGRETTE RECIPE

Steps:

• Add the everything except the oil to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.
• Remove the pan from the heat and use the back of a fork to macerate the blackberries. (I like keeping them partially intact.)
• Gradually whisk in the oil and blend until it's completely emulsified.

FILIPINO-STYLE SPICED VINEGAR

Steps:

• Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
• Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

BLACKBERRY VINEGAR

Steps:

• In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.

BAKED RIBS WITH SPICY BLACKBERRY SAUCE

Steps:

• Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.
• Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.
• Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

SPICY BLACKBERRY VINEGAR

Steps:

• Break the cinnamon sticks into pieces.
• Put all the spices on a square of cheesecloth and tie up with a piece of string.
• Put the vinegar and sugar into a large saucepan.
• Stir over low heat, until the sugar has completely dissolved.
• Add the spice bag.
• Bring to a boil, lower heat, and simmer for 5 minutes.
• Add the blackberries and simmer for 10 minutes longer.
• Remove from heat and leave the blackberry mixture to cool completely.
• Discard the spice bag.
• Line a funnel with a double layer of cheesecloth.
• Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops).
• Add fresh blackberries to each bottle.
• Seal the bottle and label.
• The vinegar is now ready to use.

SPICY BLACKBERRY CHUTNEY

Steps:

• Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.