My Mother and Grandmother both swore by Blackberry vinegar as a cure all for coughs, colds, sore throats and the flu. No doubt this is because of the amounts of vinegar and Blackberries used; I have read somewhere that Blackberries are one of the few fruits that do not experience the destruction of vitamin C when they are cooked.
You can use virtually any soft fruit or berries to make a fruit vinegar, and other favourites of mine are; Blackcurrant, Blueberry, Logan Berry, Raspberry and Strawberry. Although in the past I have also used Apples, Pears, Peaches, Damsons and Plums
Here is a link to the alternative method that iI also use to make fruit Vinegars: http://www.instructables.com/id/Fruit-Vinegars-Alternative-Method/
Normally I would pick the berries when they are in season, However, it is the middle of December and so I have cheated a little, by purchasing 1 Kg of frozen Black Forest fruits from one of the major supermarkets. This fruit and Berry mix consists of; Blackberries, Raspberries, Blackcurrants, Black Cherries, Black Grapes and Strawberries.
The other ingredients for this fruit vinegar are; 2 litres of Malt vinegar, and 2 Kg of white granulated sugar. Note; if you pay attention you will notice that I was not fully prepared, and only had a little over 1.5 kg of sugar available and so I was reduced to ad-libbing, by utilising 425g of clear honey (keep your eyes on the sugar jar behind the kettle in the photos). You can make a fruit vinegar with Honey, but that is usually in a 50-50 ratio with the sugar. I have made this batch of fruit vinegar in the ratio of 3 parts sugar, and 1 part Honey. Normally I would make fruit vinegar in the ratio of; 1 kg fruit, 1 kg Sugar, and 1 Litre of Vinegar.