Fruit-Infused Honey Vinegars recipe

2 cups white wine vinegar
2/3 cup honey

Combine vinegar and honey in medium saucepan, then stir in one of the flavor additions below:

Apricot: 2/3 cup apricot jam (Makes 2 1/2 cups)
Pear: 2 (15 ounce) cans pears, drained and diced (Makes 2 cups)
Raspberry: 1 (6 ounce) basket fresh raspberries, mashed (Makes 1 3/4 cups)
Fig: 2 cups quartered, dried Mission figs (Makes 1 cup)

Bring to a boil, then reduce heat to low and simmer for 30 minutes. Let cool, then pour through a fine mesh strainer to remove any solids. Store, tightly covered, in the refrigerator for up to 2 months.
Serving Suggestions

Whether served with French bread for dipping or drizzled over mixed greens, these sweet vinegars are sure to be a hit, especially as gifts during the holiday season.

Recipe and photograph provided courtesy of the National Honey Board - used with permission