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Add a photoBalsamic vinegar reduced to the consistency of molasses.
Great on salads, meat dishes, desserts, as a garnish, or whatever!
Enjoy!
I like the double boiler method, because I can do other prep. while this is reducing.
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Ingredients
Directions
- Pour water into bottom of a double boiler, make sure that the heat resistant bowl or top of double boiler does not touch the water. Bring to the boil, then lower heat so that the water just happily simmers. Pour balsamic vinegar into the top and let cook until it has reduced to the consistency of molasses. This may take a while, so just make sure that the water in the bottom does not evaporate. Add boiling water when necessary.
- You should end up with about a third of what you put in to begin with.
- Keeps in the refrigerator for ages. If it becomes too thick when refrigerated, just warm to room temperature.
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Comments
November 18, 2010I'd forgotten how to make this delicious syrup. Perfect timing for the holidays. Thank you!
November 18, 2010Thks for comments, Alison! U've got a nice recipe & great savings here too :) I'm following u now & looking fwd to sharing!
November 18, 2010I've had such fabulous success with this, that I'm looking forward to reading all of your comments..successes or not.
There is no need to add anything else to this, whether it's to thicken it, or anything else. We use this at our restaurant constantly, and have been paying HUGE money for it. Now that I have figured out how to make it without added cost, I'll be making it there too! What a savings! Woo hoo!
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