Honeyed Wine Vinegar

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“From Aglaia Kremezi. Her attempt to create an interesting vinegar resembling balsamic vinegar. It has a deep flavour and a woody aroma, and makes an excellent addition to any salad or raw or cooked vegetables. 3-4 week standing time.”
1 quart

Ingredients Nutrition


  1. In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
  2. Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
  3. Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
  4. Tie the remaining raisins and figs in a piece of cheesecloth.
  5. Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
  6. Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
  7. Cover and let stand for 3-4 weeks, shaking from time to time.
  8. Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
  9. Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.

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