Instructions: Place garlic in a nonreactive saucepan. Combine vinegar, wine, and sugar and pour the mixture over the garlic. Bring to a boil, reduce the heat, and simmer slowly until the garlic is soft and the mixture thick, about 30 minutes.

Serve at room temperature with grilled meats, especially lamb.

This recipe yields about 2 cups conserve, which will keep, refrigerated, for 10 days.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.