Balsamic Vinegar Reduction

Serves: 6

Making a balsamic reduction is very easy to do!

Dovetailing Tip: Make a double batch of the vinegar reduction to be used on day 4 on the Brussels Sprouts with Balsamic and Cranberries .

Yield: 1/2 cup
Prep Time:
Cook Time:
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1 cup balsamic vinegar


Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.

Remove from heat and allow to cool (it will thicken as it cools). If it's too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.


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