Balsamic rum reduction recipe

July 8, 1:10 PMSt. Louis Food ExaminerRachel Whitener

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    Balsamic reduction can top anything, literally.

Balsamic vinegar is an incredibly versatile cooking element. Its uses can range from a dressing for salads to a topping for vegetables or meat. You can mix it with olive oil and ground pepper for dipping bread or spreading over cheese. The flavor of balsamic vinegar can be adjusted for different recipe variations by making a reduction. Reducing it makes the vinegar thicker and slightly sweeter. This recipe utilizes the reduction and adds brown sugar and rum for a sweet-and-spicy effect, which I’ve found is great both as a marinade for pork and a topping for fruit.

Balsamic Rum Reduction

1 cup balsamic vinegar
1/8 cup light rum
1/2 cup brown sugar, lightly packed
1/4 tsp. almond extract

Prepare the reduction by heating the balsamic vinegar in a pan until it reduces by about 75%. What does this mean?

Mix the rum and brown sugar in a small bowl with a whisk or fork. Add almond extract. Pour reduction into mixture and stir until well blended. Transfer to a container and refrigerate. (Note: As the reduction sits, the sugar will gather at the bottom. Stir before each use.)

See more rum recipes here.