Combine the vinegar and sugar in a small skillet and boil over medium-high heat, stirring occasionally with a wood spatula, for 3 to 4 minutes, or until glossy bubbles cover the surface. The syrup is ready when the spatula leaves a path as you run it along the bottom of the skillet. It should be quite thickened and syrupy. Take off the heat and cool before using. Keeps in a sealed jar in refrigerator for a month or more.
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Recipe by Lynne Rossetto Kasper. Copyright © 2012.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.