Balsamic vinegar (ancient)

Ingredients for 1 servings:

• 750 ml balsamic vinegar, dark (doesn’t have to be high-quality)
• 750 ml port wine, red
• 125 ml Madeira
• 250 g forest honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

tastes like valuable 25-year-old, oak-aged balsamic vinegar

Put all ingredients in a pot and simmer until the desired consistency is reached. If the liquid becomes too thick, simply add more balsamic vinegar. Bottle the balsamic vinegar. Since the final amount depends on the desired consistency, it is not possible to give a specific amount. I personally always reduce the balsamic vinegar by at least 1/3 to half, depending on what I want to use it for. The final cooking time also depends on the desired result, but is at least an hour. Tip: It is best to let the balsamic vinegar cool completely to check the consistency and then reheat it if necessary before bottling. The first time I tried, I bottled the balsamic vinegar straight away and then couldn’t get it out of the bottle.