Apple Cider Balsamic Reduction

As I was hunting for a recipe that fit in a specific category for the Blogging Marathon  I came across this word Balsamic Reduction!  I was curious.. Cannot get the over the word reduction I suppose!

Needless to say I surfed the web and found this site .

Most of what I have said in this post is what expert Anne has already said but I will like to keep record of what I did so here goes.

A balsamic vinegar reduction is where you boil down balsamic vinegar till you get syrup that can be used in both sweet and savory dishes.

The best way to start is by using good quality balsamic vinegar. But in case you are substituting then use 1 tablespoon cider or red wine vinegar plus 1/2 teaspoon sugar to substitute for 1 tablespoon balsamic vinegar. I used apple cider vinegar and ¼ tsp sugar.

Use a small stainless steel saucepan pour about double the amount of vinegar that is needed. A balsamic reduction is very concentrated in flavor and not a lot is needed per serving. Heat the pan over medium high heat and bring the vinegar to a slow boil until just the edges of the of the pan is boiling. If there are large bubbles all over the vinegar reduce the heat until the bubbles are smaller. I had to do the boiling over low heat.

Let the vinegar boil for about 15 minutes. After that dip a spoon into the mixture and try pouring in the pan, what you are watching is how thick the vinegar is on the spoon. It should reach a honey-like consistency if it is not continue heating the vinegar. Only watch the balsamic reduction carefully as, the more it reduces in the pan, the more likely it is to burn. Also keep in mind that as it cools, it will thicken a bit.

Once the balsamic reduction reaches the consistency of honey, set it aside to cool. The cool the balsamic reduction can be used immediately or stored in an airtight container for up to two weeks.
If the balsamic vinegar reduction seems too thick warm it up a little. It can also be thinned with a little water if needed.

This balsamic reduction can be used to flavor fresh strawberries for strawberry shortcake and also as a garnish to swirl over the top of the shortcakes themselves.

Ripe tomatoes drizzled with a balsamic vinegar reduction alternated between thick slices of fresh mozzarella cheese and sprinkled with hand-torn fresh basil gives you the yum Insalata Caprese.

Apparently the balsamic reduction pairs nicely with a mesclun green salad with goat cheese and toasted pistachios. It can be used as a simple salad dressing in with good quality olive oil and some salt and freshly ground black pepper.

That’s not all you can also drizzle it on grilled steak, salmon or chicken.

Its versatile is it not?
What did I make? Well you will have to wait and watch right?


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3 thoughts on “Apple Cider Balsamic Reduction

  1. I for Insalata Caprese Indianised January 7, 2014 at 9:42 pm Reply

    […] I made Balsamic reduction you can find here my guide was this […]

  2. Roasted Beet Salad | July 20, 2015 at 9:15 pm Reply

    […] ½ cup balsamic reduction […]

  3. […] ½ cup balsamic reduction […]

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