Also known as agrodolce, this sticky, tangy sauce is meant to be used in tiny amounts. It perfectly complements the flavors of rich meats like duck, goose, lamb, and venison, or hearty vegetables like roasted winter squash and grilled or roasted mushrooms. Play with different vinegars and sweeteners depending on what you plan to serve this with, and feel free to start the sauce by sautéing some minced shallot or garlic, throw in herb sprigs, or add dried fruits like cherries, currants, or chopped figs.

Stir together in a medium saucepan:

Place over medium-high heat and bring to a boil. Cook until the sugar turns a deep amber or, if using brown sugar, honey, or maple syrup, simply bring to a boil. Remove from the heat and carefully stir in:

Return to the heat and reduce, swirling the pan frequently, until syrupy, 3 to 5 minutes.