St. Louis Balsamic Caramel

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St. Louis Balsamic Caramel

 

1/2 cup Madeira

1 cup balsamic vinegar

2 teaspoons dark brown sugar

 

 

In a small, heavy saucepan, boil Madeira over medium heat until it has reduced

to about 1 tablespoon. Add the balsamic vinegar, and boil it down to about 1/4

to 1/3 cup; it will be syrupy with big, shiny bubbles. Watch it carefully as it

approaches this point, as it can burn easily. (It is better to slightly

underreduce it, as it will thicken upon cooling.) Remove from heat; stir in

brown sugar until dissolved. Pour into a clean, dry jar; let cool completely

before using. It will keep indefinitely.

 

Yield: about 1/3 cup

 

Source: St. Louis Post Dispatch

Formatted by Chupa Babi: 06.06.08

 

Per tablespoon: 19 calories; no fat; no protein; 4g carbohydrate; 4g sugar; no

fiber; 4mg sodium; 5mg calcium; 22mg potassium.

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