1 cup blueberries/ raspberries/or any other berry
2-3 tbsp sugar depending on your taste and tartness of the berries
1 tsp lemon juice (optional)
1 tbsp balsamic vinegar (if you intend to store it for a longer duration)
Take a non stick pan and put the blueberries and sugar and start stirring on a medium flame. If using raspberries or strawberries or similar, pulse a few times in the blender before adding to the pan for ease of cooking. Cover and cook the sauce on slow flame till the berries are softened and the sauce is bubbling and has got a shining glaze. Keep scraping the sides intermittently. That's where the sugar gets stuck. Now add the lemon juice and check the seasoning. The lemon juice will prevent the sugar from crystallizing and also impart a wonderful flavor. Lastly, add the vinegar and let the syrup reduce to desired thickness. Do not use artificial white vinegar as it will ruin the taste. In case you do not have balsamic or any other sweet vinegar, you can skip it. Store in a clean glass jar with air tight lid in the refrigerator and use a clean spoon every time you serve it.