From Eating Well
"Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift."
6 cups distilled White Vinegar
9 fronds from 1 Fennel Bulb
9 whole Star Anise
3 strips zest from 1 medium Orange
Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water.
Thoroughly rinse fennel fronds, orange zest and star anise with water. Divide the flavorings among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch space between the top of the jar and the vinegar.
Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fennel fronds, strips of zest and/or star anise, if desired.