This Balsamic vinegar reduction is an amazing dressing. It's good for salads, delicious with vegetables–and goes incredibly well with Brussels sprouts and dried cranberries, a recipe that I'm going to serve as a side dish on my Thanksgiving table (and look out for the recipe for the Brussel sprouts with dried cranberries tomorrow!).
By simmering the vinegar, either on its own or with some sugar, you reduce the acidity of this ingredient to get this unique and flavorful syrup. It's good to have handy and it's so easy to make.
Chheck out my recipe below!
__Find more Thanksgiving Day recipes in ¿Qué más? Latin slow cooker: How to Latinize homemade pumpkin butter (VIDEO RECIPE)
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__Ingredients (for half a cup of dressing)
__1 cup of balsamic vinegar
2 Tbs. of brown sugar (optional)
Directions:
- On a small pot over medium heat, boil the vinegar with the sugar.
- Reduce the heat and simmer for 15-20 minutes, until the liquid is reduced to half.
- Save in a bottle or air tight container.
- Refrigerate.
Image via Enriqueta Lemoine
See our previous menu items:
Thanksgiving Day Menu: Herb and garlic butter (EXCLUSIVE VIDEO)
Thanksgiving Day Menu: Deliciously moist gingerbread
Thanksgiving Day Menu: Luscious pumpkin pie with orange marmalade
Thanksgiving Day Menu: Rum-infused pecan pie
Thanksgiving Day Menu: Festive persimmon and pomegranate salad on a bed of arugula
Thanksgiving Day Menu: Roasted yams with pecans
Thanksgiving Day Menu: Garlicky mashed potatoes
