Raspberry-Tarragon Vinegar

Directions

1. 1
   Place the vinegar in a nonreactive saucepan over low heat until warm.
2. 2
   Place the raspberries and tarragon in a sterilized, wide-mouthed jar.
3. 3
   Pour in the warm vinegar.
4. 4
   Seal tight.
5. 5
   Let stand in a warm place for two weeks.
6. 6
   Strain the vinegar, pressing the raspberries firmly.
7. 7
   Place in a nonreactive saucepan with the honey and bring to a boil.
8. 8
   Lower the heat and simmer for 10 minutes.
9. 9
   Pour into a sterilized bottle and seal with a new cork.
10. 10
    Keep refrigerated.