Balsamic reduction is very nostalgic to me. It immediately takes me back to the summer I was first introduced to this slightly sweetened and thickened sauce. Drizzled over peppery arugula, fresh tomatoes and mozzarella, I think I ate it almost every day that summer.
In this version, I have simply added some warm, aromatic spices for a completely different experience. This reduction sauce goes good on everything and I mean EVERYTHING. Chicken, fish, beef and salads are just the beginning. It’s even amazing on a vanilla ice cream. Add a little drizzle of this and pinch of kosher salt to a scoop of vanilla ice cream–SO GOOD. Drizzle over goat cheese on a cheese board, use to top strawberry shortcake or add to a sweet and savory pizza. The possibilities are endless.
I love to have a batch of this in my fridge and it last forever so you don’t have to worry about it spoiling. Around here though, we use it up too quickly to worry about that anyway. Give it a try and get creative with how you use it! I promise you won’t be disappointed.
- 1 cup balsamic vinegar
- 1/3 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
Add all ingredients to a small saucepan and bring to a boil. Reduce heat to low and simmer until the sauce is reduced by half, about 20 minutes. Let cool and get creative!