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.

• Ready In: 20 mins
• Yields: 1 quart

Ingredients

• 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)

Directions

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.