Fruit Rescue Glaze

You can greatly improve the flavor of underripe fruit or melons by drizzling it in a marinade of acid and sugar, such as this reduction. It’s fun to mix and match different flavors in this recipe and the finished glaze will always be an exquisite color.

• Ready In: 35 mins
• Yields: 3/4 cup

Ingredients

• 1  cup  fruit juice (apple juice, grape juice, orange juice, pear nectar, apricot nectar, guava juice, etc.)
• 1  cup vinegar (white or apple cider)
• 1⁄3 cup sugar (or more) or 1⁄3 cup honey (or more)

Directions

1. Combine the three ingredients in a wide, shallow saucepan and stir to dissolve the sugar or honey.
2. Place the pan over medium heat and bring the mixture to the boiling point (Open your windows---this will produce major fumes.) Turn the heat way down and simmer low, uncovered for 20 to 30 minutes, or until reduced by about two-thirds.
3. Taste for sweetness and add more sugar or honey if desired. When the glaze has cooled to room temperature, it can be stored in a tightly covered container in the refrigerator until you need it.
4. To use the glaze, simply drizzle it over disappointing fruit. Cover and let it marinate in the refrigerator for at least 2 hours or longer, if possible.