Instructions: Place mashed pomegranate arils and juice into sanitized quart canning jar. Add orange zest, garlic and coriander seeds.

Dissolve sugar or honey in vinegar, then pour over pomegranate mixture. Cover with tight lid and set aside in cool, dark place to infuse for 2 weeks.

Strain, then pour liquid into sanitized wine bottle, cork tightly and use as needed.

This recipe yields 4 cups.

Comments: This fragrant and easy-to-make vinegar adds unusual flavor to vinaigrettes and marinades. It will keep several months if stored in a cool place away from direct sunlight. You will need a quart canning jar or a glass container of equivalent size.

Yield: 4 cups

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