Recipe - Blackberry Syrup 2

6 qt Blackberries (up to 10)
3 cup Cider vinegar
Sugar

Place sound ripe fruit in a stone crock and pour the vinegar over the top.
Cover top of crock with muslin. Let stand in a coll place for 3 ~ 4 days,
stirring twice a day.
Strain mixture through a jelly bag with out crushing the fruit. Measure
the juice into a pan and add 1 pound of sugar for every pint of juice.
Heat, stirring, until sugar dissolves, bring to a boil, and boil gently
for 5 minutes. Bottle and seal and dilute to taste for making a blackberry
drink. Store in the refrigerator or in a cool, dark, dry place.
Source: The New York Times Heritage Cookbook by Jean Hewitt

Posted to EATL Digest 7 November 96

Date: 29 Aug 95 16:09:00

From: kdeck@family.island.net (Karen Deck)