Balsamic Reduction
This 3–ingredient recipe is a versatile pantry staple that pairs with everything from salads to ice cream. Balsamic reduction instantly delivers sweet and tart flavors of concentrated dried fruit with bright acidity.
Ingredients
- 1 cup Balsamic Vinegar
- ¼ cup Sugar
- ⅛ teaspoon Salt
Instructions
- Stir all ingredients together in a small saucepan. Bring to a boil over medium–high heat. Stir to make sure all sugar is dissolved. Reduce heat to medium–low. Maintain gentle simmer, reducing heat further if necessary, until vinegar has reduced by half, 20-30 minutes. Balsamic reduction should coat the surface of a cold spoon. Transfer to an airtight storage container or squeeze bottle; allow reduction to cool completely before covering with lid. Store indefinitely at room temperature.
Notes
- You can flavor the balsamic reduction by adding a complementary ingredient to the vinegar as it cooks. I recommend adding only one ingredient for the flavor to come through more clearly. Possible additions include fresh herbs such as rosemary or thyme; citrus peel such as lemon, orange, or grapefruit; dried fruits such as figs, raisins, cranberries, or apricots; spices such as red pepper flakes, cinnamon stick, or star anise.
- The recipe can easily be doubled or halved. The cook time will change accordingly, but still aim to reduce by half.