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Opal-basil Cinnamon Vinegar

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CATEGORY CUISINE TAG YIELD
August 1993 1 Servings

INGREDIENTS

1 c Packed opal basil leaves
including any available
at
blossoms specialty
produce
markets plus
sprigs for garnish
rinsed and spun dry
A, 3-inch cinnamon
stick broken in
two
2 c White-wine vinegar

INSTRUCTIONS

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 least 4 days and up to 2 weeks, depending on the strength
desired. Strain the vinegar through a fine sieve into a glass  pitcher,
discarding the solids, and pour it into 2 very clean  1/2-pint glass
jars. Add the basil sprigs and seal the jars with the  lids.  Makes 2
cups.  Gourmet August 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 491.2mg
Carbohydrates: 30.4g
Fiber: 1.4g
Sugar: <1g
Protein: <1g


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