Balsamic Vinegar Reduction


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.

Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Author Deborah Chapman


  • 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

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, drizzle over a salad, add it to any dish it is endless. 

Once cooled store in a mason jar and refrigerate.  If your balsamic reduction becomes too thick once you refrigerate it you can add a little warm water and it will loosen it up and it will not change the taste or the level of thickness just add about 1/2 tsp of hot water.

*To make sure your reduction is the consistency of molasses dip the spoon into the liquid and make sure the back of a spoon is covered and not runny the level of thickness of your balsamic reduction should be like molasses.