Sweet-and-Sour Huckleberries

 

1 cinnamon stick

1 C. [200 g] sugar

^1/2 C. [120 ml] sherry vinegar

³/₄ C. [125 g] fresh or frozen huckleberries

^1/2 tsp salt

^1/2 tsp freshly ground black pepper

1 sprig summer savory (optional)

One 1-in-[2.5-cm-] wide strip Meyer lemon peel (optional)

 

Toast the cinnamon stick in a small, dry frying pan over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove from the heat and set aside. Heat the sugar in a saucepan over medium heat, moving it around with a wooden spoon or heatproof spatula so that it cooks evenly without too much stirring. Cook until it is completely melted and caramel colored, 3 to 5 minutes.  Turn off the heat. Standing back from the pan, carefully add the vinegar a spoonful at a time; it will cause the mixture to seize, froth, and steam. Once the steam subsides, return the heat to medium and add the huckleberries,  cinnamon stick, salt, and black pepper, stirring to combine. Simmer the mixture for 2 minutes so that the flavors meld. Remove from the heat, drop in the savory and lemon peel, if using, and cool. Discard the cinnamon stick, savory, and lemon peel. Use immediately or store in a covered container in the refrigerator for up to 3 weeks.