Balsamic Reduction Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
1 cup
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Calories
224 kcal
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Course
Condiments
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Cuisine
American
Balsamic Reduction Recipe
Description
The Balsamic Reduction Recipe calls for simmering one cup of balsamic vinegar over medium heat until it lightly bubbles, then maintaining a very low simmer while stirring occasionally. Over 15 to 25 minutes, the vinegar reduces by half or more, concentrating its flavors and thickening to a syrup-like consistency. The final texture should coat the back of a spoon and remain pourable once cooled, suitable for glazing or drizzling.
The reduction intensifies balsamic vinegar's balance of tartness and sweetness, providing a thicker, more luscious form useful in finishing dishes or desserts. Optional sugar or other sweeteners such as honey or maple syrup can be incorporated to moderate acidity and increase sweetness, depending on taste and intended use.
Using a wide saucepan accelerates evaporation, reducing cooking time. The reduced balsamic can be stored in a sealed container once cooled. Its flavor is well-suited for salads, grilled vegetables, meats, cheeses, or even fresh fruit garnishes.
Ingredients
- 1 cup balsamic vinegar
- sugar optional; also honey, maple syrup, etc
Instructions
- Add 1 cup balsamic vinegar to a saucepan. The wider your saucepan, the faster it will reduce.
- Turn the heat to medium. Stir occasionally until the mixture starts to lightly bubble from the center, then adjust the heat to maintain a very low simmer. Continue stirring occasionally for about 15-25 minutes, or until the mixture has reduced by half.
- How long it takes depends on how powerful your burner is, how high you set the heat, and how wide your pan is.
- You can continue reducing the balsamic until it reaches about 1/3 of the original volume (rather than half), but don't go more than that. For example, for this photo shoot I simmered 3 cups of balsamic vinegar until I had about 1 cup of reduction. You will know the reduction is done when it has a syrupy, glaze-like consistency and coats the back of a spoon. Keep in mind that it will continue to thicken a bit as it cools.
- Remove from heat and let cool slightly. Transfer to a mason jar with lid or other container with a lid and let cool completely. Store in the fridge. Balsamic reduction lasts in the fridge for several months! Tuck it in the door of your fridge and pull it out whenever you want to add a little something special to your meal!
Optional variation:
- Add sweetener to your balsamic vinegar if you are using it for dessert. Add up to 6 tablespoons of sweetener of your choice (or less) for every 1 cup of balsamic vinegar you are reducing. (For example, if you are reducing 3 cups of vinegar, that would be 18 tablespoons sweetener, which is 1 cup + 2 tablespoons.) You can use sugar, brown sugar, honey, maple syrup, etc.
- Stir in the sweetener at the beginning and make sure you stir until any granules are dissolved. Then continue with the recipe as described.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 1g | 2% |
| Potassium | 286mg | 6% |
| Sugar | 38g | 76% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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