A little syrup goes a long way so use small glass or plastic bottles to hold this tangy condiment for fish or chicken.
500 mL bottle of balsamic vinegar*
4 large sprigs fresh rosemary
1 tsp whole black peppercorns
* Inexpensive balsamic vinegar works well.
Step 1: Combine all ingredients in a medium non-reactive (stainless steel or glass are fine) saucepan and simmer until reduced by half.
Step 2: Strain out rosemary and peppercorns and discard. Funnel the syrup into small jars and seal. Keeps well indefinitely chilled.
Makes 4 1/4-cup jars
Print this pageComment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.