Ok, so I've never made a gastrique until today, and I was quite amazed. The idea is to use a 1:1:1 ratio ofany jelly:vinegar:water, so you can realy get creative. It cuts away most of the sweetness of a jelly and adds such a nice savory flavor when added to any meat is quite delicious. I had this with a hotdog today.
First, cook 2-3TBS of onions or shallots with a pinch of salt and pepper in a tsp of oil until it's translucent but not brown.
Add your 1:1:1 ratio of jelly, vinegar, and water. I used 1/4 cup of my previous made jelly link below, 1/4 cup of Heinz tarragon vinegar, 1/4 cup of water. Next, simmer until it's reduced by 1/3, so it should fill 1/2 cup perfectly.
http://thehotpepper.com/topic/51661-smoked-trini-mystery-pineapple-jelly-aji-lemon-drop-pineapple-jelly/
First, cook 2-3TBS of onions or shallots with a pinch of salt and pepper in a tsp of oil until it's translucent but not brown.
Add your 1:1:1 ratio of jelly, vinegar, and water. I used 1/4 cup of my previous made jelly link below, 1/4 cup of Heinz tarragon vinegar, 1/4 cup of water. Next, simmer until it's reduced by 1/3, so it should fill 1/2 cup perfectly.
http://thehotpepper.com/topic/51661-smoked-trini-mystery-pineapple-jelly-aji-lemon-drop-pineapple-jelly/