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“Aged Balsamic Vinegar, or as it is known in Italy, tradizionale, accumulates its flavor in a variety of wooden casks for as long as one hundred years. The result is a very concentrated dark brown, thick sweet vinegar, and it is a great luxury. If you don't have it in your pantry - chefs have learned to do as the Italians so - reduce your inexpensive balsamic vinegar with a little brown sugar. It's a good second! Adapted from What's Cooking America who adapted it from Julee Rosso. Julee and her husband, Bill, own the Wickwood Inn in Saugatuck, MI. Commercial-grade balsamic vinegar is the least expensive ones that you find in your grocery store.”
READY IN:
11mins
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan over medium-low heat, gently boil the vinegar for 4 minutes until thickened.
  2. Add the brown sugar and boil for and additional 2 minutes longer to reduce the mixture. Remove from heat and let cool.
  3. Makes 1/4 cup.

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