Cooks' note:
Syrup can be made 1 week ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
1 hr (includes cooling)
Yield
Makes about 1/2 cup
Ingredients
1/2 cup Sherry vinegar
1/2 cup packed light brown sugar
Preparation
Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.
