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Balsamic reduction with orange juice and ginger

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Ingredients for 6 servings:

  • 300 ml balsamic vinegar
  • 300 ml orange juice, freshly squeezed
  • 3 tbsp maple syrup
  • 2 sprigs rosemary
  • 3 pieces of ginger, thumb-sized

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

to poultry

Combine all ingredients in a saucepan and reduce over low heat until slightly less than a third thickened. Pour into a screw-top jar and enjoy with chicken thighs, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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