Chef Troy Payne teaches us how to turn leftover fruit into delicious vinegar that can be enjoyed on salads and more
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | Makes 1ltr |
| Cuisine | European |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 89 |
| Fat | 0.1g |
| Protein | 0.2g |
| Carbs | 23.6g |
| Sugars | 21.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash and cut the apples and strawberries. Place into a pot.
2
Add the raspberries and sugar.
3
Slightly crush the fruit using a wooden spoon and mix well.
4
Add water and stir until combined.
5
Add the vinegar.
6
Place weight on top of the crushed fruit ensuring everything is submerged.
7
Cover with a clean cloth and tie into place.
8
Let ferment for 7-9 days.
9
Once fermented, strain through a fine sieve to remove any solids.
10
Place the strained fruit back into the pot and cover with a cloth once more.
11
Set aside for about 30 days or until it acetifies.
12
Store in jars with a cork top.
