This recipe from a 13th-century Andalusian author requires some time to make — several weeks to be precise –, but then again it’s hardly a secret that all good things in life take time! Grapes and figs (both dried and fresh) are put in a large jar with water and then nature takes its course as the fruit is left to ferment. Make sure to stir the jar regularly and you end up with the most amazing vinegar – delicate, tangy and a touch of sweetness that makes it perfect for a dressing, or just drizzled on some toasted bread!
