Balsamic Reduction

Over the past few weeks, I've posted recipes using balsamic vinegar.  It's a staple in my kitchen.  One of the things I LOVE to do with this rich, tangy liquid it to make a "reduction," which is just a cooking term for reducing a liquid by about 1/3 until thick.  Not only can balsamic vinegar turn into a great syrup, I've learned it's fun to add other ingredients into the process and experience their flavors, like rosemary, garlic and bay leaf.  I really do have a "thing" for this stuff and get pleasure out of making it, not just for the flavor but also for the crazy reactions I get from my family.  The comments stem from  "what the heck is that smell?" to "Mom, are you cooking vinegar again?!"  I just stir and stir and laugh - hee, hee!  I must admit, it does have quite an intense aroma but I like the results...rich, thick and loaded with flavor.  So, don't worry about that part...get in the kitchen along with some patience, vinegar and a little honey.  You won't regret it!

Balsamic Reduction

1 cup of balsamic vinegar
1 tablespoon of honey
In a small, heavy sauce pan, add vinegar and honey.  Stir.
Bring to a low boil, and quickly, reduce to a slow simmer.
Stir often and watch the pot so as not to burn.  
Due to the sugars in the vinegar and honey, the mixture can burn really fast.  Believe me, you don't want this to happen!
Cook for approximately 20 to 25 minutes.
When liquid is reduced by 1/3, turn off burner and allow to cool.
The sauce will thicken and can be kept in the fridge, but it won't last long!

Drizzle over watermelon, feta and basil for a great summer salad.  I poured it over plain watermelon as a great dessert.

Add rosemary while cooking the reduction.  When cooled, strain to remove rosemary leaves.  Drizzle over grilled pork tenderloin with stone ground grits.