- Prep: 1 min
- Cook Time: 8 min
- Total: 9 min
- Serving: 6
If you love the piquant flavor of balsamic vinegar, this syrup will leave you starry-eyed. I found this remarkable and simple one-ingredient recipe in Sally Schneider's A New Way To Cook. A drizzle of this concentrated sauce livens any dish from meats to sandwiches to fresh fruit. Purchase a 16.9 ounce bottle of supermarket balsamic and yield a ½ cup of surreal flavor for which a little goes a long way.
- 16.9 ounce bottle of balsamic vinegar (or two cups)
- Pour vinegar into a heavy medium-sized saucepan and bring to a boil over medium heat.
- Boil until vinegar has reduced to about Â½ cup.
- Watch for big shiny bubbles and immediately remove from heat to avoid burnt syrup.
- If syrup gets too thick as it cools, add 1 to 2 tablespoons of water and slowly reheat.
- Store indefinitely in a tightly closed jar at room temperature.
- And remember that a little drizzle goes a long way.