Active Time

　　5 min

　　Total Time

　　1 hr (includes cooling)

Ingredients

　　1/2 cup Sherry vinegar

　　1/2 cup packed light brown sugar

　　Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.

　　Cooks' note:

　　Syrup can be made 1 week ahead and kept in an airtight container at room temperature.