When you need a burst of flavor in your cooking, balsamic reductions are the way to go. Intensely flavorful and versatile these reductions add gourmet flare and exquisite taste to desserts, baked goods, grilled vegetables, meats, sauces and beverages. Here's how: 1 to 2 cups Balsamic Vinegar 1) Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by half the volume and thickened. Stir occasionally making sure it's not boiling rapidly ... just a low simmer is what you are going for.2) Cool and store in fridge for up to...

Balsamic reductions are wonderful syrups for drizzling under or over desserts such as brownies, cheesecake, custards, and especially ice cream.  Also nice over pancakes and waffles!  Experiment with flavors from blueberry and strawberry to chocolate and espresso. Method 1: Using a stainless steel sauce pan, bring desired amount to gentle simmer for 3-5 minutes.  Syrup will thicken as it cools so watch carefully so as not to over simmer. Method 2: Pour shallow amount in large glass or ceramic dish and leave at room temperature until desired viscosity.  Natural evaporation makes a natural reduction.