Opal-Basil Cinnamon Vinegar

• 1 cup packed opal basil leaves including any blossoms (available at specialty produce markets) plus sprigs for garnish, rinsed and spun dry
• a 3-inch cinnamon stick, broken in two
• 2 cups white-wine vinegar

1. Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon.
2. 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.
3. 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.
4. Add the basil sprigs and seal the jars with the lids.

basil, cinnamon, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/opal-basil-cinnamon-vinegar-12542 (may not work)