Title: Opal-Basil Cinnamon Vinegar
Categories: Lowfat Condiment
Yield: 4 Servings

1	c	Packed opal basil leaves
		Including any blossoms,
		Plus
		Sprigs for garnish, rinsed
		And spun dry
3		Inch cinnamon stick, broken
		In two
2	c	White-wine vinegar

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to "keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)"

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 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids. Date: Tue, 17 Aug 93 10:19:01 EDT From: EPATRICK@PEARL.TUFTS.EDU

Converted to MM format by Dale & Gail Shipp, Columbia Md.

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