Balsamic Vinegar Syrup, a super quick and easy recipe that allows us to add a sweet and sour touch to our dishes. Ideal on any type of dish and once you taste it, you won’t be able to do without it. When I make it, I never make a small dose, but depending on my needs, I prepare a suitable amount that lasts me all year. I then store it in glass jars with airtight lids, cook it in a water bath, and once cold, I label it and put it in the pantry. This way, I always have a supply on hand and simultaneously a nice gift for some friend on special occasions.
If you have doubts about water bath preservation, read the following article to proceed in the right way: Homemade Preserves
Do you love making syrups with your own hands? Then here are some delicious recipes:
- Preparation time: 5 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz balsamic vinegar
- 1/2 cup raw cane sugar
Tools
- 1 Small saucepan
- 1 Kitchen spatula
Preparation
Pour the balsamic vinegar into a saucepan, add the raw cane sugar, and stir well to dissolve.
Place the pot on the stove over medium-high heat and, stirring continuously, reduce the vinegar.
When it has reached a syrupy consistency, turn off the heat and let it cool.
Do not let it reduce too much, otherwise, it may solidify once cold. If this happens, add a little water and heat it again.
Now that our Balsamic Vinegar Syrup is ready, we can use it immediately on the chosen dish and store it in a glass bottle with a stopper.
Tips
It keeps for weeks in the fridge, but in an airtight container, such as a glass bottle with a stopper.
You can also freeze it in small doses, but always thaw in the refrigerator and never at room temperature.
We can also can it to have a supply that lasts longer.
