Opal-Basil Cinnamon Vinegar
- 1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry
- 3-inch cinnamon stick, broken in two
- 2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon.
Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars.
Add the basil sprigs and seal the jars with the lids.
From the August issue of Gourmet magazine. Once steeped, this vinegar is supposed to keep for several months. Garnishes and other solids left in the jar, however, may discolor or break down.Servings: Two 1/2 pint jars
Submitted by: Recipe Group Member
Date: Tue, 17 Aug 93
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