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1 Quart
By Amy Besa and Romy Dorotan
Published 2006
This formula for lightly sweet, subtly flavored vinegar can be made with other acidic fruit purees such as mango, jackfruit, peach, or fresh passion fruit when available.
Combine the fruit puree with the vinegar in a 1-quart jar. Refrigerate overnight. The next day, pour through a fine-mesh strainer set over a bowl. Transfer the vinegar to a container with a tightly fitting lid, and refrigerate until ready to use. Let rest overnight before using. The vinegar will keep, sealed in the refrigerator, for up to 2 months.