Opal-Basil Cinnamon Vinegar
By Chef Ida Rodriguez

Ingredients 

1 cup Opal Basil including any blossoms (available at specialty produce markets) plus sprigs for garnish rinsed and spun dry 
1 stick Canela (Cinnamon Sticks) 3 inch 
2 cups White Wine Vinegar 

Directions 

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 least 4 days and up to 2 weeks, depending on the strength desired. 

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 clean 1/2-pint glass jars. 

Add the basil sprigs and seal the jars with the lids. 

Note: 

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. 

Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)