Vinegars

Fruit vinegars became popular in Victorian times, and recipes appeared in several C19th recipe books. They are made by soaking fruit in a mild flavoured vinegar (we always use cider vinegar), then straining and sweetening. French - style fruit vinegars are not sweetened. Raspberry vinegar has always been the most popular and was often recommended for coughs and sore throats. Blackberry vinegar was used to relieve the pain of arthritis in some parts of the country - am not sure whether it works.......Any fruit vinegar was seen as a good way of preserving part of a a large crop of fruit for winter use.

Nowadays, fruit vinegars are used more in sauces, gravies or salad dressings. A sharp fruit vinegar, such as citrus or lemon, added to the gravy of pork or duck makes a pleasant contrast. Strawberry vinegar with a light oil like walnut or sunflower is great for green salads. Be adventurous!

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