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.
Recipe information
Total Time
20 minutes
Yield
Makes about 1 1/2 cups
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Recipe notes
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