RASPBERRY-TARRAGON VINEGAR
Provided by Molly O'Neill
Categories condiments, project
Time 20m
Yield Two cups
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 1 gram, Fiber 11 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 16 grams
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