(Makes about 2 litres)
Adapted from "Pickle and Chutney Cookbook" by Digby Law published by Hodder Moa, recently reprinted and available in bookshops now. Lovely with all game meat but also tasty with brie-style cheese. This recipie is part of Roasted Venison with Pickled Blackberry Sauce
1kg ripe blackberries
800g (4 cups) sugar
8g (2 tbsp) ground allspice
12g (2 tbsp) ground ginger
500ml (2 cups) white vinegar
- Place blackberries in a bowl with sugar, allspice and ginger. Gently toss ingredients together, cover and refrigerate for 12 hours or overnight.
- Pour the vinegar into a non-reactive pot stainless steel is non-reactive pot and quickly bring back to the boil. Immediately reduce heat and simmer very gently for 30 minutes, stirring occasionally, till berries are cooked through, but being careful to avoid breaking the berries.
- Remove from heat and allow to cool.
- Spoon into sterilised jars, seal and store in the pantry till required, or for up to a year.