Crema De Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 ml aceto balsamico or balsamico rosso
- 500 ml red wine
- 500 ml orange juice or grape juice, red
- 2 tablespoon maple syrup or honey
- 2 sprigs rosemary
- 3 piece (s) ginger, the size a thumb
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Balsamic vinegar and red wine with the above Bring the spices to the boil as desired. If this reduction is syrupy, stir in the orange or grape juice immediately (risk of scorching!) And remove the spices.
- Now let it reduce further to the desired consistency. Bear in mind that the reduction becomes even more viscous when cold!
- Crema de balsamico is served cold with dishes (red meat, desserts, etc.) and can be kept in the refrigerator for about 4 weeks. Also smart as an ornament on the edge of the plate or as a basis for a delicious salad dressing.
- For a larger amount of reduction, it is better to cook the recipe twice and not just double the amount, as experience has shown that when you double the amount, the result is not significantly more reduction (but only more intense taste), strangely, boiling the simple amount again is more productive!
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