Balsamic reduction from balsamic vinegar is easy to make and a great, low-calorie way to flavor fresh vegetables and grilled meats.
Author: Lucy Brewer
2cupsgood quality balsamic vinegar
Pour vinegar into saucepan.
Bring to a boil then turn down to a good simmer.
Cook until vinegar is reduced by about half.
Remove from heat and allow to cool a bit.
Can save in refrigerator for weeks.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.