Balsamic vinegar is one of our favourite kinds of vinegar to use in many of our Kootenay Spice recipes. Reduced balsamic is sweet and perfect for salad dressing, drizzled on fresh fruit and veggies, dipping bread and so much more.
Any balsamic vinegar will work when you are reducing it. We are fortunate to have Ferraro Foods, a local grocery store that has a fabulous selection of vinegars, including many balsamics. We use the most economically priced bottle we can find as vinegar quality is less important for reducing. Don’t go using a small, expensive bottle of quality, aged vinegar.
Use at least twice as much vinegar as you want to have in the end, more if you want it thicker and richer in flavour. We used one cup. Reduced vinegar can be kept in a sealed container in the fridge for up to a month. It will thicken while cooled and you can thin it by heating it a bit, or use it as a syrup.
Pour your balsamic vinegar into a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low and simmer at least 30 minutes, until it is reduced to your desired amount. Our 1 cup of vinegar reduced to one quarter in about an hour.
Be sure to watch it closely and stir often. As it thickens, it will be more likely to burn to your pot. Every once in a while, tilt the pot to be sure it is not burning to the bottom. When your vinegar is ready, take it off the heat, pour into a glass bowl and place it in the fridge to cool before using. Remember, it will continue to thicken as it cools.
Enjoy your reduced balsamic vinegar. It is also great mixed with a variety of Kootenay Spice flavours like lemon garlic pepper or steak spice, perfect for a marinades. Try it yourself and let us know your favourite way to use it!
Pictured at top of page: lemon garlic balsamic bok choy