Balsamic Reduction

Balsamic Glaze

Cooking time 30 minutes to 2 hours depending on how much you make

Balsamic Vinegar of Modena

Balsamic reduction or balsamic glaze is very easy to make and keeps for a long time.

To make balsamic reduction you need a good balsamic vinegar. Try different brands and see what you like the best, there is a big difference.

According to Wikipedia, Balsamic vinegar originates from Italy and the term Aceto Balsamico or balsamic vinegar is unregulated.

Having said that there are three protected balsamic vinegars. They are Aceto Balsamico Tradizionale di Modena or Traditional Balsamic Vinegar of Modena, Aceto Balsamico Tradizionale di Reggio Emilia or Traditional Balsamic Vinegar of Reggio Emilia, and Aceto Balsamico di Modena or Balsamic Vinegar of Modena.

The two traditional balsamic kinds of vinegar are made from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia.

A nice salad with cucumber, fresh Mozza and tomatoes
with leftover roast beef

The names of these two traditional kinds of vinegar are protected by the European Union's Protected Designation of Origin.

The usually less expensive Balsamic Vinegar of Modena is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status.

For this recipe, I use "Balsamic Vinegar of Modena". I picked up a 1-litre bottle at Costco.

Many balsamic reductions that you buy have a sweetener in them and you can add that if you prefer. Such sweeteners would be honey, organic cane sugar, brown sugar or my favourite Canadian Maple Syrup.

I prefer to make the balsamic reduction with just plain balsamic vinegar and no sweetener. If and when I use a sweetener, I like to add the sweetener just before it is served. See my BBQ glace.

Ingredients:

• Balsamic Vinegar of Modena

In a wide saucepan or large frying pan add the balsamic vinegar over medium heat. Bring gently to boil and simmer till reduced by ⅓ to half. Make sure to use a whisk to stir frequently.

Sprinkle balsamic reduction on any salad

When I start out, I use a dinner knife and dip it into the bottom of the pot to give me a better idea of how much to cook down. Keep checking with the knife every so often till you reach your desired target of reduction.

Once reduce by half, remove from heat and let cool. Pour into glass jars or back into the balsamic bottle, make sure to clean it out first.

I keep my balsamic reduction in the cupboard and not in the fridge.

Enjoy