|500 g||Boysenberries, (strawberries or raspberries can be used instead)|
|2 cups||White vinegar|
|2 cups||White sugar|
- Mash the fruit well and cover with the vinegar. Leave to stand for three days (Helen uses her mum’s large Crown Lynn mixing bowl), stirring occasionally.
- Put through a sieve, pushing the fruit through. Place this in a pot with the sugar and boil for 3 or 4 minutes. Bottle when cold and seal.
- Helen says she uses the vinegar as a dressing for green salads without adding oil, but her sister adds olive oil as well. “It all depends on your taste,” she says. Personally, I like it with a bit of olive oil and I’ve also been using it to deglaze the pan after cooking up some chicken livers or lamb’s fry – simply delicious.