Mango-Papaya Vinegar
Recipe by: Cooking Light Sep98
Yield: 16 Servings

1 c rice vinegar
1/2 c mint sprigs; crushed
1 tsp minced peeled fresh ginger
6 peeled mango wedges; 1/2-inch thick
6 peeled papaya slices; 1/2-inch thick
1 tb sugar
4 mint sprigs

Combine first 5 ingredients in a wide mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Combine vinegar mixture and sugar in a small non-aluminum saucepan, and cook over low heat 5 minutes or until sugar dissolves. Cool. Pour into a decorative bottle; add mint sprigs. Seal with a cork or other airtight lid, and store in a cool, dark place. Yield: 1 cup.