Add sugar and water in a small, heavy-bottomed saucepan. Turn heat to medium-high. Stir now and then until sugar melts. As soon as the sugar is dissolved, stop stirring and let the mixture cook until it begins to turn amber in color. Any crystals forming on the side of a pan should be washed down with a pastry brush and a little water.

Add the vinegar and spices (it might bubble up) and cook, stirring frequently, until the mixture reaches a slightly syrupy thickness. It will thicken more upon cooling. Watch for the bubbles will become a bit smaller as it simmers, and that’s a sign it’s getting close to ready. Test by placing a bit on a room temperature plate and allowing it to cool; it should seem like a runny pancake syrup.

This is best stored in glass, but for safety, let it cool down to warm before pouring in.

Notes:

• This gastrique does not necessarily taste fantastic by itself; just like a hot sauce, it is very intense in flavor. Feel free to allow to cool a bit and taste, adding more sugar, vinegar, or spices as desired. Be very careful tasting – melted sugar is extremely hot – 186 degrees F.
• Serve by warming very slightly. You may need to warm slightly to pour into a jar or container for saving.