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Sauces & Seasonings
2 1/2-pint glass jars
Melissa’s Corporate Chefs
Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables; and they make wonderful gifts!
1 cup Opal Basil, including any blossoms plus sprigs for garnish, rinsed and spun dry
1 stick canela (cinnamon sticks) 3 inches
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 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.
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.)