This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!
2/3 Cup Traditional Balsamic Vinegar
1 Tablespoon dark brown sugar, packed
In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated.
Makes about 1/4 Cup