bittersweet symphony – balsamic vinegar reduction

balsamic vinegar reduction

makes around 1/3 cup

1 cup balsamic vinegar

1 tbs soft brown or white sugar

In a small saucepan, combine vinegar and sugar. Bring to a boil. Stir every now and then so that the sugar doesn’t catch.
Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes. I stopped at 22 minutes, I was happy with the taste and how thick it was at that stage.
Remove from heat.
Transfer somewhere cool, like a small bowl to help it cool.
The sauce will thicken as it cools.

Reduction can be kept in a small jar. It will last about a month.

I got my quantities and general method from here: http://www.food.com/recipe/balsamic-reduction-sauce-492939. I use brown sugar instead of white.

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