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NoBadFood

A Collection of Ideas by Iain Nicholson
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Sherry Caramel

Iain Nicholson November 18, 2019

1000 - Sweet Sherry
200 - Caster Sugar
Citric Acid to taste

Add the Sherry and Sugar to a pan and reduce by half. Add citric acid to balance taste.

In Preserves, Sauces / Glazes / Marinades / Brines
← White Balsamic Vinegar JellyNettle Soup →

Progressive Scottish Food