Blackberry-Vinegar Caramel Sauce

Photo by Christina Holmes

Photo by Christina Holmes

This recipe by Bon Appetit Magazine yields a half of a cup and takes only 20 minutes to prepare!

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This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Ingredients

  • 1 cup sugar
  • ¼ cup unseasoned rice vinegar
  • 10 oz. fresh or frozen blackberries (about 2 cups)

 

Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, 6–8 minutes.
Remove pan from heat and carefully add vinegar to caramel (mixture will bubble vigorously and seize), then add berries. Return pan to medium heat and cook, stirring occasionally, until seized caramel is melted and berries are softened, 6–8 minutes. Let cool.
*Caramel sauce can be made 1 week ahead. Cover and chill.
This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Nutritional Information

Calories (kcal) 50 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g)14 Dietary Fiber (g)  1 Total Sugars (g) 13 Protein (g) 0 Sodium (mg) 0
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