Prep 10 mins
Cook 10 mins
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.
- 3 tablespoons thyme-flavoured honey
- 1 1⁄2 cups raisins
- 5 dried figs, chopped
- 2 cups sweet red wine, such as greek mavrodaphne
- 2 cups good-quality red wine vinegar
- 1 cup good-quality white wine vinegar
- 1 cup total of different kinds of fresh wood chips, such as pine,oak,maple,apple and walnut (tied in a double-layer of cheesecloth)
- 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.
This is fabulous! It does resemble balsamic vinegar but better.It`s thick and syrupy. This bottle will will be gone in no time. Just a note that I used Lavender Honey by Kozmic Blues recipe #63539.