Hi everybody. I have been making fruit vinegars by filling a ball jar with dried apricots, figs, dates, cranberries or whatever, covering with white balsamic vinegar and soaking for at least a week. You can pour the vinegar off a couple of times and refill the jars. This makes a great tasting vinegar for vinegar and oil dressing, or to pour over sauteed veggies. After a couple of refillings, take the pickled fruit and stuff it into a chicken, pork chops, lamb or other white meat and bake.
