Raspberry-Tarragon Vinegar

Instructions

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