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1 lb Garlic cloves; about 8 heads, peeled, coarse chop
1 c Balsamic vinegar
1/2 c White wine
1 c Sugar
Place garlic in a nonreactive saucepan. Combine vinegar, wine, and sugar and pour the mixture over the garlic. Bring to a boil, reduce the heat, and simmer slowly until the garlic is soft and the mixture thick, about 30 minutes.
Serve at room temperature with grilled meats, especially lamb.
This recipe yields about 2 cups conserve, which will keep, refrigerated, for 10 days.
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