Adds intriguing sweet-tart flavor to dishes. Does wonders for beef and seafood, but also intensifies the taste and aroma of sweet foods including fruit and vanilla ice cream. (When balsamic vinegar is cooked down, its inherent sweetness is intensified.). Can beautify plates with it too.
in nonreactive saucepan, combine vinegars (and star anise, if using) and bring to a simmer over low heat. Continue to simmer until mixture is reduced by 80% and thick and syrupy, 1 to 1 1/2 hours. (If using star anise, remove it after first 30 minutes of simmering.). To test for proper consistency, drizzle a little on chilled plate. It should keep its shape when the plate is tilted. Use or store. Lasts one month, refrigerated.
For extra flavor, drizzle syrup on meats or vegetables. Great on fish and chips. Use the syrup to make a suave vinaigrette by mixing 1 part syrup with 1 part oil.
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|Serving Size: 1 Serving (989g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 141mg||5 %|
|Potassium 920.3mg||24 %|
|Total Carbohydrate 91.1g||27 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 91.1g|
|Protein 2.5g||4 %|
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Calories per serving: 549
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