Method

• 1.
  Place berries in a non-reactive bowl and toss with sugar. Crush berries with a fork, then stir to dissolve sugar. Pour over vinegar and stir to combine. Cover and set aside at room temperature for 1 week to steep.

• 2.
  Place in a colander lined with muslin or clean Chux and set over a bowl. Strain for 1 hour – do not press pulp or vinegar will become cloudy. Pour into a 700ml-capacity sterilised bottle, then seal with a lid. Store in a cool, dark place until ready to use.
• 3.
  To sterilise the jars, preheat oven to 120°C. Wash heatproof jars and lids, and a pair of tongs in hot soapy water, then rinse thoroughly. Use the tongs to place jars and lids on a baking tray, with the top of jars and lids facing upwards. Carefully transfer tray to oven and heat for 20 minutes. Remove tray from oven and use tongs when handling.