Cranberry balsamic vinegar

Ingredients for 1 servings:

• 50 g raw cane sugar
• 75 ml port wine, red
• 250 ml cranberry syrup
• 125 ml red wine vinegar, mild, approx. 5 – 6%

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

homemade, for salad dressing and much more

Caramelize the raw cane sugar over medium heat while watching closely. When the caramel is almost hazelnut brown, immediately add the port wine (deglaze). Once the sugar has completely dissolved, add the red wine vinegar and cranberry syrup. With the lid slightly on, reduce the liquid over low heat until the desired consistency is reached (approx. 20-30 minutes, depending on the stove and pot used). The longer you simmer the syrup, the thicker and more viscous it becomes. Once it has been reduced or reduced by half, it will be nice and thick. To test the syrup, I often scoop out a little syrup with a metal spoon and let it cool. Once the syrup has reached the desired consistency, filter the still-hot syrup through a damp kitchen towel and immediately pour it into a sealable glass bottle or similar container. The syrup will keep for several weeks. I use balsamic vinegar for salad dressings, grilled meat marinades, and also for preparing pan-fried vegetables.