Mango-Papaya Vinegar

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Mango-Papaya Vinegar

 

1 cup rice vinegar

1/2 cup crushed fresh mint sprigs

1 teaspoon peeled and grated fresh ginger

6 peeled mango wedges, sliced 1/2-inch thick

6 peeled papaya slices, sliced 1/2-inch thick

1 tablespoon granulated sugar

4 mint sprigs

 

Put the vinegar, crushed mint, ginger, mango, and papaya in a wide mouthed

jar and stir to combine. Let stand, covered, in a cool dark place for 2

weeks. Gently shake the jar occasionally.

Strain the vinegar mixture through a cheesecloth-lined sieve into a glass

measuring cup or medium bowl. Discard the solids.

Put the vinegar mixture and sugar in a small non-aluminum sauce pan and stir

to combine. Cook over low heat for 5 minutes, or until the sugar dissolves.

Remove from the heat and cool.

Pour into a decorative bottle and add the mint sprigs. Seal with a cork or

other airtight lid and store in a cool dark place.

Makes 1 cup.