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This vinegar is made from pure bee's honey. It is most frequently used in fruit cocktails and especially with strawberries. It substantially improves warm sweet and sour sauces served with meat, as well as Cumberland-type cold sauces.

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• 1 Roasted red bell pepper, chopped
  
• 1 small Shallot, quartered
  
• 1 t. Light brown sugar
  
• 1 t. Honey vinegar
  
• 1/2 t. Sweet paprika
  
• 1/4 t. Kosher salt

• 4 Veal sirloins, about 6 oz each.
  
• 1/2 Cup Sugar
  
• 2 Tbsp Honey vinegar
  
• Splash of Extra-virgin olive oil (Borges Arbequina variety specified in recipe)
  
• 1/2 Glass of Port
  
• 2 Oranges, peeled and separated into segments, seeds removed
  
• Kosher salt and black pepper

1. Put the vinegar, sugar, and port into a saucepan.
   
2. Simmer over low heat, stirring constantly, until reduced.
   
3. To that sauce, add the orange segments until they are soaked.
   
4. Sprinkle the sirloins with olive oil.
   
5. Grill the sirloins on each side until done. If using a frying pan, instead, warm it up on high heat, then lower the heat to cook the sirloins.
   
6. When the sirloins are done, season them with salt and pepper to taste.
   
7. Plate each sirloin on a plate, accompanied by the sauce/orange mixture.