Fennel, Orange & Star Anise Vinegar
Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.
Make Ahead Tip: Refrigerate the vinegar for up to 1 year.
Equipment: 3 pint-size (2-cup) glass canning jars; cheesecloth
Tips: To remove citrus zest: Use a vegetable peeler to remove strips of the outer skin (zest), leaving the bitter white pith behind.
Star anise (named for its star-shaped pods) lends a distinctive licorice-like flavor to numerous Asian dishes. The pods come from a small evergreen tree that is native to China. Look for star-anise in the bulk spice sections of natural-foods stores, in Asian markets or online at penzeys.com.