Useful in cocktails, this recipe may also be conveniently used in making a delightful sauce for game meats. It has a tangy, potent and delightful flavor.
Gastriques are made by melting sugar, then caramelizing it (deglazing) with vinegar. Additional flavors are then used. Any cook or chef who’s made the traditional ‘a l’orange‘ sauce for Roast Duck knows this basic technique. Here, we’ve prepared a variation, with intense cherry flavor, suited for foods and cocktails.
- 4 Cups caramelized sugar
- 2 Cups pure water
- 1 Cup cherry juice
- 1 Cup white vinegar
- 2 Cups of fresh pitted cherries
- 1/2 vanilla bean
- In a pot cook 4 cups of sugar on medium heat until the sugar turns a nice brown color like a caramel. Constantly stir the sugar and keep a close eye on it so it doesn’t burn.
- Slowly stir in the remaining ingredients, incorporating them carefully, taking care to avoid splatter as sugar causes severe burns (see notes). Cook for at least 30 minutes to extract the flavors from the fresh cherries.
- Remove from heat and set aside and let it cool. Strain into a sterilized bottle. You may add a shot of vodka to help preserve the gastrique. This syrup has vinegar, so it should last up to two months, refrigerated.
Melted sugar can cause severe burns.