Rosemary Balsamic Syrup RecipeA 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