Gastrique is delightful condiment to put with the above pâté or, as Adam does, to accompany his braised red cabbage and puréed squash beneath his brined and confit chicken. This adds a bite of tart and sweet to wake up many a fall dish.
Ingredients
- 1 cup red wine vinegar
- 1 cup red wine
- 1 cup sugar
- 1 cup dried fruit (Adam chose black currants)
- salt to taste
Preparation
Put all ingredients but salt into a nonreactive saucepan and cook over a gentle simmer until reduced by ⅓ to ½. Salt to taste. Allow to rest, refrigerated, overnight.
