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Balsamic vinegar when reduced is sweeter and good for topping vegetables, meat or fruit. The process of reducing balsamic vinegar requires patience but is very easy. A reduction is made simply by cooking a liquid on the stove top until it reduces by half or 75%, whatever is preferred by the cook or directed for a specific recipe.

A few quick tips:

• Use a saucepan with a wide opening like a skillet to give more surface area to the vinegar so it will reduce faster. 
• Use about 3-4 times more balsamic vinegar than you will require.
• Do not cook the vinegar until it's as thick as syrup. A good test is to dip a spoon in and poor it out; the color will be dark and the liquid will stick slightly to the spoon.

You can measure how much the vinegar has reduced by using a popsicle stick or wooden skewer, as it will show in color on the stick. Simmer the vinegar and measure a few times through (comparing the level on each stick) until it has reduced and thickened to your liking. Some cooks will boil the vinegar; this speeds up the process. Medium to medium-high heat is best, and continue to stir while simmering.

When finished, the reduction can be used as is or is delicious when mixed with honey, brown sugar or spices.  Try this recipe for balsamic reduction.