10 Serves
1459 Mins
Place the boysenberries into a large glass or ceramic bowl and pour the white vinegar over them.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Cover the bowl and let the mixture stand for at least 24 hours, stirring and pressing the fruit with a spoon periodically to release the juices.
Strain the macerated fruit mixture through a fine mesh sieve into a saucepan, discarding the solids.
Add the sugar and honey to the saucepan, stirring over medium heat until the sweeteners are completely dissolved.
Bring the mixture to a hard boil for 5 minutes, then remove from heat and allow to cool completely before bottling.
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