This delicious glaze is equally good on lamb, poultry, and fish as well as with portabello mushrooms and tofu.

If you don't have madeira, substitute dry sherry or marsala or even broth; the glaze will still be delicious.

Ingredients

• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 1/2 cup madeira
• 1 cup water or stock
• 2 vanilla beans, chopped
• 2 tablespoons cornstarch
• 3 tablespoons water or stock, room temperature
• salt and pepper to taste

Instructions

In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 - 15 minutes, or until sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add madeira and stir until sugar mixture has dissolved.

Add stock or water and vanilla beans, simmer on stove until mixture has reduced by one-half. Remove from heat and let stand for at least an hour.

When ready to use, remove vanilla beans and reheat mixture, bringing it to a simmer. Mix 2 tablespoons cornstarch with water (or stock) and add to the sauce. Simmer 3 minutes, or until thick. Add salt and pepper to taste. Glaze meats or poultry before cooking, or coat poached poultry, cooked meats, or baked tofu with the glaze. Glaze can also be served warm in a gravy dish and added to foods as desired. Makes about 2 cups of glaze.

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