Another Wat to Make Gooseberry Vinegar
Ingredients
Directions
Prepare the liquid
Bruise the gooseberries to a mash and mix thoroughly with 3 gallons of cold boiled water.
Let the mixture stand for 24 hours.
Strain the mixture through a cloth.
Sweeten and age
Add 1 pound of brown sugar to each gallon of the strained liquid and mix well until dissolved.
Transfer the mixture into a cask and let it stand for 9 to 10 months before bottling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gooseberries
- Supply the fruit flavour and acidity that the vinegar is built on.
- Brown sugar
- Adds sweetness and feeds the fermentation that turns the liquid into vinegar.
The step that matters
Standing for 9 to 10 months in the cask. Vinegar forms slowly as microbes convert alcohol into acetic acid. Rushing this stage leaves the vinegar harsh and underdeveloped, so the long rest in the cask is what gives it a smooth, mellow flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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