Sweet and Sour Sauce (Italian Agrodolce)

Italian agrodolce - a sticky, tart-sweet condiment made by reducing sugar or honey, vinegar, and sometimes fruit and/or vegetables - is all about tangy contrast. Agrodolce hails from Sicily, a little sweet, a little sour, and more versatile than any condiment in our arsenal. Although vinegar and sugar are commonly the two basic elements, they can be accompanied or replaced by many other ingredients with the same characteristics, e.g., candied citrus, raisins, chocolate, balsamic vinegar, lemon. The Arabs, who have long favoured sour-sweet condiments, probably introduced this sauce in Sicily. Usually this sauce goes well with meat, fish, several vegetables, particularly for pearl onions, or as an addition to beef, venison, or lamb reductions, to be afterwards used as sauces. Here is a traditional roasted onion recipe with agrodolce.

2½ lbs cipollini onions, peeled
2½ oz thick-sliced smoked bacon, medium dice (about ½ cup)
1 Tbsp. extra-virgin olive oil
6 Tbsp. dry red wine
6 Tbsp. red wine vinegar
¼ cup granulated sugar
¼ cup golden raisins, also known as sultanas
1 bay leaf

Simmer vinegar and wine till reduced by one third, add sugar, mix well until dissolved, and remove from heat.

The sugar can be reduced to one Tbsp. if less sweetness is desired.