{"id":8306,"date":"2020-04-29T11:02:30","date_gmt":"2020-04-29T17:02:30","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8306"},"modified":"2020-04-29T11:02:30","modified_gmt":"2020-04-29T17:02:30","slug":"sweet-balsamic-reduction","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/sweet-balsamic-reduction.html","title":{"rendered":"Sweet Balsamic Reduction"},"content":{"rendered":"<p><em>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.\u00a0 Balsamic reduction is decadent! Use it on everything &#8211; vegetables, fruit, meat, even ice cream.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>\u00a01 1\/2 c balsamic vinegar, good quality<\/li>\n<li>\u00a01\/3 c sugar<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Put the balsamic vinegar and sugar into a small saucepan.<\/li>\n<li>Heat over medium-low heat and stir until the sugar dissolves.<\/li>\n<li>Bring to a simmer and simmer until the vinegar is reduced to \u00be 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.).<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>3\/4 cup<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Obrigado Brazil! &#8211; VPWL November 2014<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 Balsamic reduction is decadent! Use it on everything &#8211; vegetables, fruit, meat, even ice cream. Ingredients: &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/sweet-balsamic-reduction.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sweet Balsamic Reduction&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[110],"tags":[58],"class_list":["post-8306","post","type-post","status-publish","format-standard","hentry","category-sauces","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8306"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8306\/revisions"}],"predecessor-version":[{"id":8310,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8306\/revisions\/8310"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}