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Raspberry Tarragon Vinegar Infusion:

8 ounces good-quality white-wine vinegar

1/2 pint fresh raspberries

1/8 cup fresh tarragon leaves and stems, bruised slightly

1/2 tablespoon honey

Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.

Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal. Keep refrigerated.

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