a great ice cream topping

Blackberry-Vinegar Caramel Sauce

Makes about 1½ cups.  This was from the May 2014 issue of Bon Appétit magazine and we loved it over vanilla ice cream but would also be good on waffles or pound cake or…I normally have trouble making caramel but this dry method seemed to work out.

            1 c. sugar                                   10 oz. fresh or frozen blackberries

            ¼ c. unseasoned rice vinegar          (about 2 c.)

Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges.  Stir to incorporate melted sugar and cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, 6 – 8 minutes. 

Remove pan from heat and carefully add vinegar to caramel (mixture will bubble vigorously and seize), then add berries.  Return pan to medium heat and cook, stirring occasionally, until seized caramel is melted and berries are softened, 6-8 minutes.  Let cool. 

Caramel sauce can be made 1 week ahead.  Cover and chill.