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This isn't a condiment, really, but here it is! It's a topping option for breakfast fruit. I think I posted a blackberry sauce that goes well with a savory main course food that is cooked in the same way.
1 cup fruit juice
1 cup vinegar
1/3 cup sugar or honey (possibly more)
1. Combine everything in a wide, shallow saucepan and stir to dissolve the
sugar or honey.
2. Place the pan over medium heat and bring the mixture to the boiling point
(Open your windows---this will produce major fumes.) Turn the heat way down
and simmer, uncovered for 20 to 30 minutes, or until reduced by about two-thirds.
3. Taste for sweetness and add more sugar or honey if desired. When the glaze
has cooled to room temperature, it can be stored in a tightly covered container
in the refrigerator until you need it.
4. To use the glaze, simply drizzle it over disappointing fruit. Cover and let
it marinate in the refrigerator for at least 2 hours or longer, if possible.
You will be amazed by the results!
Yield: About 3/4 cup (enough to rescue 1 cut-up melon or its equivalent)
*(You can greatly improve the flavor of underripe fruit by "cooking"
it in a marinade of acid and sugar, such as this reduction. It’s fun to
mix and match different flavors in this recipe, and the finished glaze will
always be an exquisite colour. It can be made with orange juice, pear nectar,
apricot nectar, guava juice…. You can use raspberry cider, balsamic vinegar….
Each mixture is so pretty, it’s worth storing it in small see-through
glass bottles and having an assortment on hand to use at all times! The recipe
can be multiplied. But, make sure to use a large enough pan so the mixture can
remain shallow (1 inch deep or less) throughout the cooking process.
Fruit Rescue Glaze keeps for months if stored in a tightly capped bottle or
jar in the refrigerator.)
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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