Balsamic Syrup Or Vinegar Reduction

1. Place the vinegar in a small saucepan and bring to a boil over medium heat.

2. Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.

3. DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.

4. Cool in the saucepan. Bottle and serve with a small spoon.

5. Drink the wine after. You want your wits about you when reducing something.

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Nutrient	Quantity
Protein	0.8216 g
Carbohydrates	28.9308 g
Energy	304.9982 kCal
Water	300.3984 g
Calcium, Ca	56.9308 mg
Niacin	0.2449 mg
Riboflavin	0.034 mg
Sodium, Na	42.4487 mg
Manganese, Mn	0.4426 mg
Fructose	9.9819 g
Choline, total	9.7522 mg
Sugars, total	22.398 g
Vitamin B-6	0.1134 mg
Selenium, Se	0.2268 g
Ash	0.954 g
Pantothenic acid	0.1021 mg
Copper, Cu	0.0443 mg
Thiamin	0.0113 mg
Iron, Fe	1.5861 mg
Carbohydrate, by difference	28.9308 g
Phosphorus, P	66.522 mg
Folate, total	2.268 g
Glucose (dextrose)	10.2389 g
Zinc, Zn	0.3804 mg
Folate, DFE	2.268 g
Vitamin K (phylloquinone)	0.9072 g
Alcohol, ethyl	23.36 g
Folate, food	2.268 g
Magnesium, Mg	38.9103 mg
Potassium, K	312.5121 mg
Fluoride, F	458.1278 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	8 ounces	185.9727	5.8967	0
Balsamic vinegar	125 ml	119.0255	23.0341	0