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1
Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat.
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2
Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil.
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3
Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly.
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4
After 1/2 hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
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5
Cook the sauce to a third of its original volume (when it will measure 2/3 cup).
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6
It should be the consistency of molasses, thick but still spreadable.
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7
Pour the syrup through a small strainer into a heat-proof bowl or measuring cup.
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8
Discard the bay leaf and seasonings.
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9
Brush on the glaze while warm.
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10
Reduce the vinegar even more, until it approaches a quarter of its original volume.
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11
Slow bubbles will rise from the syrup, and it will take on the consistency of honey, leaving a thick coating on a spoon.
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12
Pour it through a small strainer into a heat-proof bowl or measuring cup.
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13
Use a heat-proof spatula or spoon to clean out the saucepan before the reduction sticks to the pot for good!
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14
Drizzle on the syrup while it is still warm.
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15
Store in the refrigerator, in a sealed container.
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16
It will congeal but keep indefinitely.
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17
To use, spoon the hard sauce into a bowl or heatproof measuring cup, and heat it slowly in a pan of hot water or at low level in the microwave.
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18
For a thinner consistency, stir in drops of hot water.
