Balsamic Syrup

1. 1

   Pour the vinegar into a small, heavy, nonreactive saucepan, preferably one with a pouring spout.

2. 2

   Bring to a boil over high heat.

3. 3

   Reduce the heat and cook at a moderate boil until thickened and reduced to about 1/3 cup, about 12 minutes.

4. 4

   Cool in the pot, and then pour into a small glass jar and store at room temperature.

5. 5

   Lasts indefinitely.

No additional tips available.