The pulp from leftover from making our Redcurrant Cordial recipe
150g cider or white wine vinegar
100g caster sugar
Gently warm the vinegar. Swirl in the sugar. Stir, over low heat, until fully dissolved. Add the fruit pulp. Cool. Pour into a clean glass jar. Secure with a lid. Let it infuse for a week. Give it a shake everyday to help mingle the flavours.
Strain fruit pulp out. Boil for 8-10 mins, removing any scum as it rises. Bottle and seal when cold. Use within 12 months.
Delicious on salads or drizzled over warm roasted veg topped with crumbled cheese and toasted nuts.