I absolutely love infused balsamic reductions! They are the perfect way to elevate just about any dish—whether it is drizzling over fresh salads, roasted vegetables, grilled meats, or appetizers. The options are endless.
One of my favorite things is to fill small bottles with these reductions during the holidays and gifting them to friends and family. My top infusion here is a combination of orange peel and cinnamon, as detailed below, but the beauty of balsamic reductions is that you can get as creative as you want. Try experimenting with your own unique combinations to create personal favorites for your loved ones!
Infused Balsamic Reduction
This simple balsamic reduction is a perfect condiment for vegetables, salad, meat and more. Cinnamon and orange are a great pairing, but the flavor options are endless!
5
minutes15
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Ingredients
2 cups balsamic vinegar
- Flavorings
1 strip of orange peel from an organic orange
1 cinnamon stick
- Other flavoring ideas
cacao nibs, herbs such as rosemary, thyme…*
Directions
- In a small saucepan (stainless steel or another non-reactive pan), bring the balsamic vinegar to a boil, add the cinnamon stick and orange peel, if using, and reduce the heat to a simmer. Cook for 15 minutes or until it has reduced by half. Discard your orange peel and cinnamon stick (or other flavorings used), let cool and transfer to a glass jar or bottle and store in the fridge.**
Notes
- *If using more fragile herbs, such as basil or thyme, to infuse your vinegar, add them for only a few minutes toward the end of your simmering time. I do the same with cacao nibs.
- ** Properly stored, this will easily keep for several weeks.
