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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BLACKBERRY SYRUP(ENGLISH)

Date Added: September 12, 2009

Ingredients:

1 Pound Blackberries picked over and
2 Pints White Wine Vinegar
2 Pounds Sugar Brown
4 Ounces Honey Or Maple Syrup
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Directions:

1. Place the blackberries in a glass or china bowl and pour the vinegar over.

2. Leave to stand for at least 24 hours, stirring and pressing the fruit regularly, to extract the juices.

3. Strain the liquid into a large saucepan or small preserving pan and bring to the boil.

4. Add the sugar, stirring until it is all dissolved, then add the honey, stirring well.

5. Bring back to the boil and boil hard for 5 minutes.

6. Allow to cool completely. Originally this syrup was bottled and stored, one tablespoon being added to a glass of hot water to form a bedtime drink.

7. However, the syrup can easily be frozen in ice-cube trays and then stored in bags in the freezer to be used when required.

8. A pleasant nightcap that is also said to be good for reliving a cold.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Fructose Malabsorption, Vinegar allergies.
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