I use this in salads, and also in fruity recipes calling for white wine when I want to keep the carbs low.
Citrus-Infused Vinegar
1 lime
1 orange
1 lemon
1/2 grapefruit
4 cups champagne vinegar
Cook vinegar in a saucepan until it reaches 190°F. Meanwhile, rinse the citrus fruits. Cut orange lengthwise in half, then slice crosswise. Layer evenly in 8 warm sterilized pint-size jars.
Pour vinegar into jars, filling to within 1/4 inch of rims; cover with lids.
Let stand in cool dark place 3 to 4 days.
Pour vinegar mixture through cheesecloth-lined fine-mesh strainer into sterilized bottles. Discard strained solids. Cover bottles with lids. Let stand at room temperature up to 1 month before using as desired.