Raspberry chilli vinegar

Intense dark blackberries combined with chilli and aniseed are a delightful way to give salads their own special taste. If you also want to surprise your guests with new ideas, this vinegar is just right for your next cookout.

Ingredients for 1 bottle (approx. 1 l)

350 g blackberries (preferably fresh)
2 - 3 aniseed stars
1 tsp sugar or 2 tsp honey
2 - 3 dried chillies (Aji Cristal or Chipotle)
600 ml red wine vinegar or balsamic vinegar
400 ml apple vinegar

Preparation:

Check the blackberries carefully, only completely healthy fruits should be used. Then wash them and drain well.
Use a large jar, preferably 1.5 l, with a lid, sterilise it once (boil it in hot water and let it dry out completely), put in the blackberries, add the chillies and the aniseed stars and fill with the vinegar.

Close the jar completely airtight and put it in a bright and slightly warm place for about 1 week (not directly in the sun). During this time, swirl the jar well every day.
After this week, the vinegar should have taken an intense colour and is ready for bottling.

Now pour the prepared vinegar through a fine sieve and squeeze the blackberries and chillies a little, then pour the whole thing through a fine straining cloth or muslin cloth again and collect the liquid in a pot.

Add the sugar or honey and the aniseed stars to the liquid and simmer on the cooker at medium heat for about 10 - 15 minutes.
Sterilise a bottle for about 1.0 l and let it dry out well. Allow the boiled vinegar to cool and pour it cold into the sterilised bottle. Close airtight and store in a cool place.

Important!
If the vinegar has not been sterilised or if it has been stored too warm, it can ferment, so please always pay attention to the colour and smell - fermented vinegar must no longer be used!