Tuesday, January 6, 2009
I made this present for Annie with blackberries I picked this summer and froze. It's nice because it's thick enough to use as salad dressing all by itself, without bothering to add oil and all that. It would also be good in a vinaigrette with walnut oil, salt, pepper, and mustard flour.
1qt blackberries, thawed if frozen
2 1/2C rice vinegar
2 1/2C sugar
Grind the blackberries in a food processor or blender (if you do it in your hippie blender, be careful not to grind up the seeds). Add the vinegar and let sit overnight. In the morning, run it through a food mill to get out the seeds, then put in a pan along with the sugar. Simmer for five minutes, then put in bottles.