1. Carefully remove the rind from 1 orange using a vegetable peeler, making sure to avoid the white pith just beneath the rind.

Squeeze 1/4 cup juice from orange into a bowl. Combine the orange rind, orange juice, vinegar, and mint leaves in a widemouthed jar; cover and let stand 1 week in a cool, dark place, gently shaking jar occasionally.

2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour into a decorative bottle. Cut 5 strips from rind of 1 orange. Add mint sprigs and 5 orange rind strips to bottle. Seal with a cork or other airtight lid; store in a cool, dark place Yield: 1 cup

~(Edited by Pat Hanneman 10/01/98)-

flavor. Or pour it over fresh fruit or vanilla ice cream for a sweet-and-sour twist on dessert. If you make a vinaigrette, be sure to use a light-flavored olive or vegetable oil so that this vinegar's delicate fruit flavor won't be overshadowed. Recipe from "Cooking Class: The Good Stuff, " recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.