Spice-infused Black Vinegar Sauce

METHOD:

In a frying pan, over medium heat, toast spices until fragrant. Remove from heat and cool to room temperature. In a large mortar, crack spices. In a large pot, combine spices, black vinegar, sugar, and lemons. Over medium heat, bring to a simmer, and cook to a light syrup. Remove from heat and steep 1½ hours. Strain through a chinois and pour sauce back into vinegar bottles for storage.