A cup of balsamic vinegar can be cooked down as-is into a thick, syrupy glaze. This is my preferred method, which I find sweet enough. If you must add sugar, use the recipe below.

Ingredients

Amount	Ingredient
1 cup	balsamic vinegar
1 T	sugar

Any kind of sugar should work here (cane, raw, brown, granulated,). I would avoid powdered, as I haven’t tested that and it tends to behave in sometimes unexpected ways.

Process

1. Add all ingredients in a small sauce pot set on medium high heat.
2. Boil until reduced by half or desired consistency is reached.
3. Cool to room temp before using (optional)

Notes

• Extra reduction can be stored in the fridge in an airtight container, preferably glass.
• Pairs great with caprese salad, bruschetta, caprese appetizers, drizzled on artisanal pizzas, in paninis, etc. Some rave about drizzling it over vanilla ice cream.