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)

Ingredients (for half a cup of dressing)
1 cup of balsamic vinegar
2 Tbs. of brown sugar (optional)

Directions:

  1. On a small pot over medium heat, boil the vinegar with the sugar.
  2. Reduce the heat and simmer for 15-20 minutes, until the liquid is reduced to half.
  3. Save in a bottle or air tight container.
  4. 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

 

About the author

Enriqueta is a journalist that went from the newsroom to the world of public relations and 7 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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