Hartshorne Sweet Sauce
Hartshorne Sweet Sauce is a wine and vinegar sauce taken from a nineteenth-century household cookbook. Red wine and sharp vinegar are balanced with a little sugar and cinnamon, while sliced onion and a bay leaf give it an savory backbone. Cullis, a strong meat broth, adds body. It takes one pan and 15 minutes of simmering, and it shows how older kitchens paired sweet and sour flavors.
Instructions
Slice the onion and put it in a saucepan with the red wine and the vinegar.
Add the cullis, a bit of sugar, a little cinnamon and the bay leaf to the pan.
Set the pan over heat and let the mixture simmer for 15 minutes, so the onion softens and the flavors blend.
Taste the sauce and add a little more sugar if the vinegar still dominates. Remove the bay leaf before serving.
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