HOW TO MAKE A GASTRIQUE
A gastrique is a vinegar and sugar-based sauce that can be used for either savory or sweet dishes. Its assertive sweet and sour flavor means a little goes a long way. Good balsamic vinegars are often used to make gastrique, but you can also use wine vinegars or fruit vinegars. We chose red wine vinegar for this Cranberry Port Gastrique, which pairs especially well with venison.
- 1 cup granulated sugar, superfine sugar, or organic evaporated cane juice
- 1 cup water (approximately)
- A handful of dried cranberries or dried black cherries
- 1 ¼ cup ruby port
- ⅓ cup red wine vinegar
- Make caramel:
Safety Warning: Cooked sugar (be it for caramel, candy, brittles, meringues, sugar art, etc) is dangerous stuff. It is very sticky and will burn you badly if it touches your skin. Please be extremely careful.
- Build the sauce: