Balsamic cream

Ingredients for 1 servings:

• 500 ml Aceto balsamico or Balsamic vinegar rosso
• 500 ml red wine
• 500 ml orange juice or grape juice, red
• 2 tbsp maple syrup or honey
• 2 sprigs rosemary
• 3 pieces of ginger, thumb-sized
• 2 cloves garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Balsamic reduction

Bring the balsamic vinegar and red wine to a boil with the spices mentioned above. When the reduction becomes syrupy, immediately stir in the orange or grape juice (risk of burning!) and remove the spices. Reduce further until the desired consistency is reached. Bear in mind that the reduction will thicken even more when cold! Crema de Balsamico is served cold with dishes (red meat, desserts, etc.) and will keep for about 4 weeks in the refrigerator. It’s also a great garnish on the side of a plate or as the basis for a delicious salad dressing. For a larger reduction, it’s better to cook the recipe twice rather than simply doubling the quantity, as experience has shown that doubling the quantity doesn’t result in a much larger reduction (just a more intense flavor). Strangely enough, boiling the single quantity again is more efficient!