Balsamic Glaze (John Taylor)
Makes about 3/4 cups
2 cups ordinary balsamic vinegar
2 cups red wine
1 small cinnamon stick
1 vanilla bean
1 clove
1/2 cup brown sugar
1. Ina a saucepan, combine balsamic vinegar, red wine, cinnamon stick, vanilla bean and one whole clove. Simmer on medium heat, stirring occasionally, until reduced by tree quarters to the consistency of light pancake syrup, about 40 minutes.
2. Add brown sugar and stir to combine well. Remove from heat; syrup should coat a spoon. The vinegar thickens as it cools.
Tip: Store the glaze in a plastic squeeze bottle in the refrigerator and use sparingly as a condiment for meat, vegetables or desserts.
Makes about 3/4 cups
2 cups ordinary balsamic vinegar
2 cups red wine
1 small cinnamon stick
1 vanilla bean
1 clove
1/2 cup brown sugar
1. Ina a saucepan, combine balsamic vinegar, red wine, cinnamon stick, vanilla bean and one whole clove. Simmer on medium heat, stirring occasionally, until reduced by tree quarters to the consistency of light pancake syrup, about 40 minutes.
2. Add brown sugar and stir to combine well. Remove from heat; syrup should coat a spoon. The vinegar thickens as it cools.
Tip: Store the glaze in a plastic squeeze bottle in the refrigerator and use sparingly as a condiment for meat, vegetables or desserts.