Rosemary Balsamic Syrup Recipe

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