Balsamic reduction is as simple as it sounds: reducing balsamic vinegar. It is a very easy recipe that can be added to a variety of dishes for a rich, decadent flavor that only takes minutes to make.

In this picture, the balsamic reduction is used on a fig, strawberry, and goat cheese spinach salad, but you can enjoy it on anything from my Fig and Goat Cheese Pizza to brussels sprouts to ice cream.

NOTE: Be very careful when boiling the balsamic vinegar. Make sure the area is well ventilated because of the strong vinegar fumes.

Balsamic Reduction

Print Recipe

Servings

1/2 cup

Cook Time

10-15 minutes

Servings 1/2 cup

Cook Time 10-15 minutes

Balsamic Reduction Print Recipe Servings 1/2 cup Cook Time 10-15 minutes Servings 1/2 cup Cook Time 10-15 minutes

Ingredients

• 1 cup balsamic vinegar

Servings: cup

Instructions

1. Pour one cup of balsamic vinegar into a non-stick pan. Bring the vinegar to a boil on medium high heat.
2. Once boiling, reduce the heat to medium low and simmer. Stir occasionally and keep cooking until it has reduced to about half. If you would like a thicker consistency reduction, reduce it a little more being careful to not over-reduce and create a sticky mess!