Fig and date vinegar

Ingredients for 1 servings:

• 250 g fig(s), dried
• 250 g date(s), dried
• 500 ml juice (e.g. cherry or plum juice)
• 75 g sugar
• 750 ml red wine vinegar
• 3 cloves

Instructions

Working time approx. 20 minutes; Rest period approx. 20 days; Total time approx. 20 days 20 minutes

sweet and sour, fruity

Cut the dates and figs into strips, mix with the juice in a saucepan, puree with a hand blender, and bring to a boil. Add 75g of sugar and 750ml of red wine vinegar. Simmer slightly, then pour into a clean, wide-mouthed jar (approx. 1.5L capacity). Cover with a lid or foil and let steep on the windowsill for at least 3 weeks, stirring occasionally. After the resting time, strain into a saucepan and remove any larger pieces and cloves. Add a little more sweetener to taste, bring to a boil, and then fill into clean bottles and seal. It’s best to boil the lids before filling. The cream is thick and slightly crunchy thanks to the fig seeds. Use it for salad dressings, flavoring red cabbage, lentils, etc.