Sweet & Sour Glaze (and 3 Variations)

Steps

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1. 1
   Add coconut sugar or raw sugar, vinegar, and water to a small saucepan.
   ▶ ≈1:14
2. 2
   Heat on medium-low until the mixture bubbles and reduces to a thick syrup with a dark caramel colour.
   ▶ ≈1:28
3. 3
   When the sauce coats the back of a spoon with a shiny finish and syrupy consistency, turn off the heat and let rest.
   ▶ ≈2:08
4. 4
   The base sauce is ready to serve in small quantities over slow-cooked meats. If it thickens too much, thin with a little vinegar or water as needed.
   ▶ ≈2:20
5. 5
   For orange sauce variation: reduce lemon or lime juice and orange juice, then mix with the desired amount of base sauce.
   ▶ ≈3:09
6. 6
   For mint sauce variation: stir chopped fresh mint into the base sauce, let infuse, then strain to remove the leaves.
   ▶ ≈3:21
7. 7
   For port sauce variation: reduce port wine and mix into the base sauce to taste.
   ▶ ≈3:34