Fruit Vinegar

1. Remove the stems from the figs and chop them well to expose the inner flesh.

2. 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. After two weeks taste the mixture to see if it is fruity enough for your tastes. You can add more fresh fruit and repeat the process if you’d like it stronger.

3. Strain the liquid with a fine mesh strainer, into a non-reactive saucepan and add honey or sugar to taste. Bring to a simmer for 2-3 minutes uncovered, then turn off the heat and skim off any foam.

4. Strain the liquid into dry sterilized glass jars. You can easily sterilize them by running them through the dishwasher. Store the fruit vinegar tightly sealed in a cool dark place.

Makes 3/4 cup fruit vinegar.