Blood Orange Gastrique
- 1/4 cup sugar
- 1/4 cup sherry vinegar
- Juice of 3-4 blood oranges
In a small pan combine all ingredients. Place on high heat swirling and stirring occasionally until liquid thickens and large bubbles form- about five minutes. Pour into a small container to cool slightly.
Posted in: Fall, From the Learning Center, Gluten-Free Sauces, Learning Center, Sauces, Seasonal, Spring, Summer, Vegan Sauces, Vegetarian Sauces, Winter