Balsamic reduction is often made by chefs to add a unique flavor to sauces, meats or other dishes.  It is simple to make; stores well and is easy to use.  Try it on strawberries.

Balsamic Reduction

Balsamic vinegar is naturally sweeter than other vinegars, with a delightful oaky flavor. Reducing balsamic vinegar concentrates the flavors and creates a strong sauce, as well as something aromatic and sweet.

Balsamic Reduction
Recipe type: Accompaniment
Cuisine: Italian
  • 1 bottle of balsamic vinegar; the better the vinegar, the better the taste
  • 1/2 teaspoon of refined sugar
  1. Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
  2. Turn the heat to high and wait for the vinegar to begin to boil.
  3. Reduce the temperature to medium.
  4. You may add your sugar to the pot and stir it until the sugar is dissolved.
  5. Continue simmering, uncovered, until 75% of the vinegar has evaporated.
  6. Remove the vinegar from the heat and allow it to cool.
  7. Pour into a sterilized glass jar with a tight lid. Keep refrigerated for up to 8 weeks.


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