Opal-Basil Cinnamon Vinegar

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar

Put the basil leaves and blossoms in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the cinnamon and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at 4 days to 2 weeks. Strain the vinegar through a fine sieve, pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and seal the jars with the lids.