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Sweet Elderberry Vinegar is a tasty alternative to Balsamic and makes the most delicious salad dressing. Try drizzling your Elderberry Vinegar over ice cream or add it to sparkling water and ice for a refreshing summer drink.

Sweet Elderberry Vinegar

Sweet Elderberry Vinegar is a delicious alternative to a Balsamic & really enhances the flavour of a salad dressing. Try drizzling over ice cream or making a refreshing summer drink with sparkling water & ice.
4.95 from 37 votes
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Course: Drinks
Cuisine: British
Prep Time: 10 minutes
Cook Time: 15 minutes
Straining and macerating time: 2 days 2 hours
Total Time: 2 days 2 hours 25 minutes
Servings: 100
Calories: 38kcal
Author: Sarah James


  • large preserving pan
  • scalded jelly bag
  • jelly stand
  • Le Parfait jar or Kilner jar or Mason jar
  • sterilised bottles or jars


  • 1 kg clean elderberries stalks removed
  • 600 ml apple cider vinegar
  • 750 g granulated sugar


  • Put the elderberries in a large bowl and add the cider vinegar and crush them lightly with a potato masher.
  • Pour into a large sealed glass container (I used a Le Parfait Jar) and leave to macerate for at least 2 days - 5 days is better if you have the time.
  • Attach the jelly bag to its stand and place it over a large bowl.
  • Pour the macerated elderberries and juice into the jelly bag and leave to strain for at least 2 hours or overnight.
  • Measure the strained liquid and pour into a preserving pan or large saucepan.
  • For every 600 ml (2 ¼ cups) of liquid add 450 g (2 ¼ cups) of granulated sugar.
  • Place over a low heat, stirring until the sugar is dissloved.
  • Bring slowly to the boil and boil for 10 minutes - 15 minutes if you want a syrupy vinegar.
  • Remove from the heat and skim off any scum.
  • Leave to cool before decanting into sterilised bottles or jars.
  • Store in a cool dry place away from direct sunlight - keeps for at least 12 months.


  • Serving size is 1 tablespoon. 1 tablespoon a day is known to be a good way of boosting your immune system.
  • The recipe makes approximately 1 ½ litres - the amount will depend on how much juice your elderberries produce and how much you reduce the vinegar at the end.
  • The amount of sugar in the ingredients list is approximate - weigh out your sugar and use 450g of jam sugar to 600ml of elderberry juice.
  • Use an upturned stool with a muslin cloth attached to it instead of a jelly bag and stand.
  • Preparation time does not include straining or macerating time.
  • It's best to leave your fruit vinegar to mature for a couple of weeks so the vinegar can lose its harshness.
  • Nutrition information is approximate and meant as a guideline only.
Serving: 100tablespoons | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg