Caramelize the raw cane sugar over medium heat while watching. If the sugar caramel is almost hazelnut brown, pour in the port wine immediately (deglaze). When the sugar has completely dissolved, pour in the red wine vinegar and cranberry syrup. With the lid on slightly and at low heat, boil the liquid down until the desired consistency is reached (approx. 20 - 30 minutes as a guide, depending on the stove and pot used). The longer you boil down the syrup, the tougher and thicker it becomes. If you have reduced it by half or boiled it down, it is nice and thick.
For the sample, I often take some syrup with a metal spoon and let it cool down on it. When the syrup has reached the desired consistency, filter the hot syrup through a damp kitchen towel and immediately fill it into a sealable glass bottle or something similar.
The syrup will keep for several weeks.
I use the balsamic vinegar for salad dressings, grilled meat marinades and also very much for the preparation of stir-fried vegetables.
Ingredients
Print Recipe
Pin Recipe