BERRY VINEGAR

• 1/2 cup assorted berries, the riper the better

• 1 1/2 cups tarragon vinegar

Crush berries through a food mill or coarsely chop in food proces­sor. Transfer to a bowl and blend with vinegar. Cover. Let stand for several days in the refrigerator. Strain. Makes one pint. Keep refrigerated; will last indefinitely. Though it has been strained, it is natural for sediments to settle.