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Use this simple sauce to gussy up grilled salmon or spoon it over vanilla ice cream with strawberries.

Martha Stewart Living, June 2014

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Yield:
Makes 1/2 cup
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Ingredients

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Directions

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  • Whisk together sugar and vinegar in a small pot. Bring to a boil and cook until reduced and syrupy, about 5 minutes (you should have 1/2 cup). Stir in 1 teaspoon water.

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