Currant Vinegar

6 cups black or red currants, coarsely chopped [810 g]
1 cup balsamic vinegar [250 ml]
5 cups white wine vinegar [1.25 ml]
5 tbsp sugar [60 g]

Combine first 3 ingredients in 2 quart jar. Let sit 10 days, stirring daily. Strain into non-corrosive saucepan extracting as much juice out of currant as possible. Add sugar. Bring to boil, lower heat and simmer 3 minutes. Cool completely. Pour in sterilized jars. Cover or cork. Store in a cool place.

Attach to Jar: Currant Vinegar

Store in a cool dry place.