Fruit Vinegar

Directions

1. 1
   1.
2. 2
   Remove the stems from the figs and chop them well to expose the inner flesh.
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   2.
4. 4
   Combine with the vinegar and fennel seeds in a glass container with a lid (a mason jar or recycled pickle jar works well), and store for 2 weeks in a cool, dark area.
5. 5
   After two weeks taste the mixture to see if it is fruity enough for your tastes.
6. 6
   You can add more fresh fruit and repeat the process if youd like it stronger.
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   3.
8. 8
   Strain the liquid with a fine mesh strainer, into a non-reactive saucepan and add honey or sugar to taste.
9. 9
   Bring to a simmer for 2-3 minutes uncovered, then turn off the heat and skim off any foam.
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    4.
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    Strain the liquid into dry sterilized glass jars.
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    You can easily sterilize them by running them through the dishwasher.
13. 13
    Store the fruit vinegar tightly sealed in a cool dark place.
14. 14
    Makes 3/4 cup fruit vinegar.