Balsamic Syrup

Ingredients

• balsamic vinegar

Instructions

1. Pour the vinegar into a small saucepan and bring just to a boil.
2. Lower the heat to a low simmer and allow the vinegar to reduce by about half, or until it is thick enough to coat the back of a spoon.
3. Watch closely so it doesn’t burn.
4. This should take 15 to 20 minutes, or longer, depending on how much vinegar you start with.
5. Remove the saucepan from the heat and allow the syrup to cool.
6. It will continue to thicken as it cools.
7. Once it’s cool, it is ready to enjoy.
8. If not using right away, transfer the syrup to an airtight container and store at room temperature or in the refrigerator.
9. It keeps for up to 3 days at room temperature or 2 weeks in the fridge.