Balsamic reductions are an easy way to dress up a dish, and they’re not hard to make as long as you’re patient. The acidic & sweet notes of this recipe will have you brightening up salads, proteins and everything else in no time. You can add a zigzag across the plate, dots in a corner, or brush it directly onto ingredients while cooking as a balsamic glaze.
This twist on a balsamic reduction packs an earthy sweetness you don’t get from a regular balsamic redux. Try it on cherry tomatoes, strawberries, spinach, melon, butternut squash–anything, really! It takes less than 30 minutes and it’ll last at least a week under refrigeration.
Balsamic Molasses Reduction Ingredients:
6 oz balsamic vinegar (we suggest Sparrow Lane’s dark balsamic)
4 oz black strap molasses
1 tbsp brown sugar
1/2 tsp fresh ground nutmeg
Balsamic Molasses Reduction Instructions:
Add all ingredients to a saucepan, then bring to a simmer over medium-low heat. Stir frequently and cook until reduced by half.