Honeyed Wine Vinegar

1. 1

   In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.

2. 2

   Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.

3. 3

   Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.

4. 4

   Tie the remaining raisins and figs in a piece of cheesecloth.

5. 5

   Combine the flavoured wine with the red and white vinegars in a clean 1 1/2-quart jar.

6. 6

   Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).

7. 7

   Cover and let stand for 3-4 weeks, shaking from time to time.

8. 8

   Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.

9. 9

   Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.

* Per serving · 4 servings · Values may vary.

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