Raspberry-Tarragon Vinegar

• 1 17-ounce bottle good-quality white-wine vinegar
• 1 pint fresh raspberries
• 1/4 cup fresh tarragon leaves and stems, bruised slightly
• 1 tablespoon honey

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.

whitewine vinegar, fresh raspberries, tarragon, honey

Taken from cooking.nytimes.com/recipes/10023 (may not work)