Balsamic vinegar, occasionally shortened to balsamic, is a very dark, concentrated, and intensely flavored vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems.  Balsamic reduction is decadent! Use it on everything – vegetables, fruit, meat, even ice cream.

Ingredients:

•  1 1/2 c balsamic vinegar, good quality
•  1/3 c sugar

Directions:

1. Put the balsamic vinegar and sugar into a small saucepan.
2. Heat over medium-low heat and stir until the sugar dissolves.
3. Bring to a simmer and simmer until the vinegar is reduced to ¾ cup. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 20 minutes. (You can refrigerate and store this reduction for up to 2 weeks.).

Serves:  3/4 cup

Source:  Obrigado Brazil! – VPWL November 2014