Over the past few weeks, I’ve posted recipes using balsamic vinegar. It’s a staple in my kitchen. One of the things I LOVE to do with this rich, tangy liquid it to make a “reduction,” which is just a cooking term for reducing a liquid by about 1/3 until thick.
Not only can balsamic vinegar turn into a great syrup, but I’ve also learned it’s fun to add other ingredients into the process and experience their flavors, like rosemary, garlic, and bay leaf.
I really do have a “thing” for this stuff and get pleasure out of making it, not just for the flavor but also for the crazy reactions I get from my family. The comments stem from “what the heck is that smell?” to “Mom, are you cooking vinegar again?!” I just stir and stir and laugh – hee, hee! I must admit, it does have quite an intense aroma but I like the results…rich, thick, and loaded with flavor.
So, don’t worry about that part…get in the kitchen along with some patience, vinegar, and a little honey. You won’t regret it!
Balsamic Reduction
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- In a small, heavy sauce pan, add vinegar and honey. Stir.
- Bring to a low boil, and quickly, reduce to a slow simmer.
- Stir often and watch the pot so as not to burn. Due to the sugars in the vinegar and honey, the mixture can burn really fast. Believe me, you don't want this to happen!
- Cook for approximately 20 to 25 minutes.
- When liquid is reduced by 1/3, turn off burner and allow to cool. The sauce will thicken and can be kept in the fridge, but it won't last long!
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Patsy
I have nominated you for the Liebster Award. Please see my blog for details. Patsy
A Southern Soul
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evie
I'm totally going to make this over the weekend!! That pork looks awesome!
Anonymous
I am making this tonight and serving it over fresh tomatoes! ~JennW.
Nina
This recipe sounds great! I would like to make Honey Rosemary Balsamic Glaze for Christmas gifts. What portions and amount of honey and rosemary would you recommend using for 1 or 2 gallons of balsamic vinegar? And how much time would it take for the reduction? Thank you!
Donya
Hey there Nina!
Wow! That is a fantastic idea, this would make a terrific Christmas gifts! I would recommend infusing it 3 or 4 rosemary sprigs, and then use 1 tablespoon of honey for every cup of vinegar you add to the pot. If you’re doing 1 gallon that will be about 16 tablespoons of honey, if it’s two gallons it’ll be about 32 tablespoons. I hope this helps, let me know how it turns out!
~Donya