HONEYED WINE VINEGAR
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.
Provided by evelynathens
Categories < 30 Mins
Time 20m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
- Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
- Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
- Tie the remaining raisins and figs in a piece of cheesecloth.
- Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
- Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
- Cover and let stand for 3-4 weeks, shaking from time to time.
- Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
- Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.
Nutrition Facts : Calories 1346.3, Fat 1.4, SaturatedFat 0.2, Sodium 49.5, Carbohydrate 263.2, Fiber 12.3, Sugar 203.5, Protein 8.6
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