Balsamic Vinegar Reduction

Deborah Chapman

Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile..
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings


  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three


  1. This is how it should look once it coats the spoon

Recipe Notes

In a small pan that will not react to the vinegar and heat (non reactive) on medium heat add the balsamic vinegar and the honey, once it began to boil simmer on a very low heat, low and slow uncovered,  stirring on occasion you must watch that it does not burn.  It should reduce to about a half a cup. Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, use it in a vinaigrette salad dressing, add it to any dish it is endless.   Once cooled store in a mason jar and refrigerate.   If your balsamic reduction becomes to thick once you refrigerate you can add a little warm water and it will loosen it up and will not change the taste, about 1/2 tsp of hot water should loosen it up. *To make sure your reduction is the consistency of molasses use a small plate add a dime size amount and place it onto the plate and you will be able to check the level of thickness of your balsamic reduction.  

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