Ingredients
1 3/4 cups cider vinegar
1/4 cup honey
1 teaspoon fennel seeds
1 cup balsamic vinegar
1 cup pomegranate juice
1 3/4 cups sherry vinegar
1/4 cup fig jam, pressed through a sieve
1 3/4 cups rice vinegar
1/4 cup agave nectar
1/2 teaspoon five-spice powder
Preparation
Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.
