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Ingredients
- 4 c. Red wine vinegar
- 1 c. Rose geranium leaves, Washed and patted dry
- 2 c. Blackberries
- 1/4 c. Blackberries for final Bottling
- 1 x (or possibly 2) fresh geranium leaves For final bottling
Directions
- Heat the vinegar and geranium leaves in a nonreactive saucepan till warm but not boiling. Place the Blackberries in a widemouthed qt (or possibly larger)
- jar and crush lightly with a wooden spoon. Pour in the warm vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or possibly a rubber band. Season for at least 2 weeks in a cold, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh Blackberries and fresh geranium leaf. Cap or possibly cork the bottle.
- Makes 1quart.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1267g | |
| Calories 315 | |
| Calories from Fat 13 | 4% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 877mg | 25% |
| Total Carbs 32.47g | 9% |
| Dietary Fiber 16.5g | 55% |
| Sugars 15.18g | 10% |
| Protein 4.71g | 8% |
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