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Elderberry Balsamic Vinegar

VegetarianVeganDairy FreeGluten Free

There are lots of different uses for this delicious late Summer vinegar.

Prep : 5days
Cook : 10minutes
  • 500g Elderberries
  • 700ml White wine or cider vinegar
  • Sugar
  • Sterilised bottles


  1. Use ripe berries and remove them from the umbels leaving the green stems behind, a fork might help with this task.
  2. Place the berries in a suitable container and add the vinegar.
  3. Cover the container and let it steep for 5 days stirring once or twice a day.
  4. After 5 days strain off the liquid (set the berries aside) then add sugar. Add up to 700g of sugar for every 500ml of strained liquid. The amount of sugar can be reduced to taste, less sugar will make it thinner and more vinegary, while the suggested ratio produces the syrupy result that makes it so versatile.
  5. Bring to the boil and simmer for 10mins, then bottle in sterilised bottles or jars.


It feels like a waste discarding the berries which still pack a lot of juice, so we suggest covering them again with some vinegar, adding spices to taste and making an elderberry sauce for marinades.

Our uses:

  • Salad dressing
  • Addition flavouring in marinades and stews
  • A sauce for sweets such as pancakes or ice cream
  • As a cordial, mixed with still or sparkling water
  • As medicine – take as a pure shot or mix with warm water for an immune boosting tea



2 comments for Elderberry Balsamic Vinegar

  1. Simon SUTER says:

    This is heading towards pontack sauce territory. We are currently using the 2017 vintage. Good things come to those who wait.

  2. Millie Alvizua says:

    Thank you for the recipe. I will put it to good use and let you know about the finish product! 🌹

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