|Orange rind strip||10 (4 Inch)|
|Navel orange||1⁄2 Medium, peeled and sectioned|
|Grapefruit||1⁄2 Small, peeled and sectioned|
|White wine vinegar||4 Cup (64 tbs)|
Combine first 3 ingredients in a wide-mouth quart glass jar; set aside.
Bring vinegar to a boil in a nonaluminum saucepan.
Pour hot vinegar over fruit and rind in jar; cover with metal lid and screw on band.
Let stand at room temperature 2 weeks.
Pour mixture through a cheesecloth-lined fine sieve into decorative bottles or jars; discard fruit and rind; Seal bottles with corks or airtight lids.
Use in vinaigrettes and in fruit or vegetable salads.