Balsamic Vinegar Reduction Watermelon and Feta

Balsamic Vinegar Reduction Watermelon and Feta

Balsamic Vinegar Reduction

Reducing balsamic vinegar is easy to make and delicious too.  I’ve seen it for sale at many gourmet shops and just laugh!  Use a cheap bottle of balsamic for this, certainly not a good quality aged one!

1 Cup of  balsamic vinegar

Put the vinegar in a non reactive pan and set on medium-high heat.  When it begins to boil, turn the heat down to medium so it’s a simmering.  The fumes coming off of the pot will be quite intense, so don’t take a big breath…might want to crack a window or turn on your oven’s vent fan.  Keep an eye on it, you don’t want it to burn.  After about 15 or 20 minutes the vinegar will have reduced significantly and it’ll be a thick and gooey syrup.

You can flavor this as you go.  Some folks throw in some orange or lemon peel, figs make a nice addition, even aromatic herbs like rosemary do the trick.  I usually keep it plain. If I decide I want a sweeter syrup I might add a little honey to thin it out after I’m done reducing it.

Using a whole cup will give you a pretty good amount of balsamic reduction.  It’ll keep for a LONG TIME covered in your refrigerator.  Cut the recipe in half if you just need a little.  It’s quite powerful and intense stuff–a little goes a long way.  It’s a real treat!  Add this to fruit salad, on top of strawberries, on roasted veggies or meats or salads…vanilla ice cream.  You can’t go wrong.