Balsamic Vinegar +++ Recipe

Balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The grapes pressed together results in a thick syrup like vinegar. The mixture is stored for an average of 12 years in several barrels as it reduces to smaller sizes. 

One way balsamic vinegar is used is in what is known as a Balsamic Reduction. It is rather easy to make a simple one that requires bringing 1 cup of balsamic vinegar to a boil then lowering heat to a simmer until the vinegar is reduced by 1/4 cup. This reduction can be drizzled over just about anything from simple salads to cheese appetizers. Balsamic vinegar is also used as a dip for antipasto skewers and to accompany chicken breast whether grilled or baked. 

Other ways that Balsamic Vinegar reduction is used are:

• Squirted over roast green beans and onions or other roasted veggie 
• many fancy restaurants use the reduction to dress up  a plate by adding a design of sorts
•  over caprese salad of sliced tomato, mozzarella and basil leaves
• top sweet strawberries for a healthy dessert

Like most things Balsamic vinegar comes in a range of prices. The cheap imitation stuff as well as highly prized aged bottles can be found. The best reduction often is made from the lower end price of vinegar but make sure it is a decent quality that has no added ingredients. 

2 cups decent quality organic Balsamic vinegar 500ml
1 tablespoon organic brown sugar
1 dry pint strawberries washed and quartered

1. In a small saucepan, place vinegar and bring to a boil. Turn it down to a strong simmer, add sugar, and reduce by half to one cup. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Allow to cool. It will thicken further upon cooling. Place in a squeeze bottle or small jar with a tight fitting lid.
2. If using the syrup to top strawberries, place washed and sliced berries in a bowl or wine glass and drizzle with syrup. Serve immediately.

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