Sea buckthorn vinegar

Sea buckthorn vinegar

By
From
Scandinavian Christmas
Makes
700 ml
Photographer
Lars Ranek

Make this when the bright orange-yellow berries are in season, then store it for Christmas. It’s lovely on salads, with fish, or with baked root vegetables. Sea buckthorn is common all across Europe and as far as north west China, and I’m astonished other nations don’t make more of the berries, as it’s so easy to forage your own.

Ingredients

Quantity Ingredient
200g sea buckthorn berries, fresh or frozen
500ml white wine vinegar
250g caster sugar

Method

  1. If the berries are fresh, rinse them in cold water two or three times. Leave to drain in a colander. (If you’re using frozen berries, you don’t have to rinse them.) Mix the vinegar and sugar in a saucepan with 200ml of water and heat until the sugar dissolves. Cool completely. Place the berries in a two-litre sterilised jar and pour over the sweet vinegar. Seal the jar and leave in a light place – a windowsill is perfect – for four weeks or more.
  2. Pour the berries into a jelly bag over a bowl, leaving them to drain for some hours, or overnight. (Don’t squeeze the bag.) Bottle, seal and store as above.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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