The Balsamic Reduction Explained
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 a month in an airtight container. 

It's that simple! Now for the inspiration:

A few good balsamics you may want to start with are:
18 Year Traditional, Raspberry, Chocolate, Espresso, Fig.   

Use on or in: icecream, cheesecake, pound cake, pancakes, fruit and cheese. Add to butter cream icing, ganache and brownies! Use to make sparkling drinks, drizzle over grilled vegetables, potatoes, chicken, steak, pork chops, lamb, fish and rice. Make up several flavors in advance to have on hand as a finishing sauce, glaze or dressing!

recipe courtesy of Chef Deb Snyder CPC, CSCE