Garlic-Rosemary Red Wine Vinegar
- 2 tablespoons fresh rosemary leaves rinsed well, and patted dry
- 2 cups red-wine vinegar
- 4 large garlic cloves peeled
- 2 teaspoons sugar
- 1 long rosemary sprig for garnish rinsed, and drained well
Place the rosemary leaves in the center of a 6-inch square of cheesecloth. Bring up the ends and tie tightly with kitchen twine. Set aside.
Combine the vinegar, garlic, and sugar in a small heavy saucepan. Bring to a boil and cook for 10 minutes. Remove from the heat. Add the rosemary sachet, and let steep no longer than 5 minutes. Once the rosemary is removed, let the vinegar cool completely.
Strain the cooled vinegar through a fine mesh sieve. Place 2 cloves of the garlic and the rosemary sprig in a sterilized 1-cup glass jar or decorative container. Add the vinegar and seal. Use as needed.
This recipe yields 1 cup.