Recipe for February 2015

Apricot and Pineapple Sage Vinegar - Ivana Patterson

10 dried apricots

10 hefty springs of pineapple sage

15 whole cloves

10 whole allspice berries

3   crushed cinnamon sticks

Apple cider vinegar to cover

Place the apricots, pineapple sage, cloves, allspice and cinnamon sticks in a gallon jar,  cover with apple cider vinegar and set aside for a month or two.  Strain into clean jars, label and store in a cool dark place.

 

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