Raspberry-Tarragon Vinegar

1. 1

   Place the vinegar in a nonreactive saucepan over low heat until warm.

2. 2

   Place the raspberries and tarragon in a sterilized, wide-mouthed jar.

3. 3

   Pour in the warm vinegar.

4. 4

   Seal tight.

5. 5

   Let stand in a warm place for two weeks.

6. 6

   Strain the vinegar, pressing the raspberries firmly.

7. 7

   Place in a nonreactive saucepan with the honey and bring to a boil.

8. 8

   Lower the heat and simmer for 10 minutes.

9. 9

   Pour into a sterilized bottle and seal with a new cork.

10. 10

    Keep refrigerated.

No additional tips available.