Raspberry-Tarragon Vinegar

Name: Raspberry-Tarragon Vinegar
Total time: 20 min
Yield: Two cups
Ingredients: 1 17-ounce bottle good-quality white-wine vinegar; 1 pint fresh raspberries; 1/4 cup fresh tarragon leaves and stems, bruised slightly; 1 tablespoon honey

By Molly O'Neill

Total Time: 20 minutes, plus 2 weeks' storage
Rating: (0)
Comments: Read comments

Featured in: FOOD; Berry Treasure

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Ingredients

Yield:Two cups

117-ounce bottle good-quality white-wine vinegar
1pint fresh raspberries
¼cup fresh tarragon leaves and stems, bruised slightly
1tablespoon honey

Ingredient Substitution Guide

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Preparation

Step 1
Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.
Step 2
Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal with a new cork. Keep refrigerated.