How to reduce balsamic vinegar
There are a couple of different kinds of balsamic that are good for drizzling: 1) delicious but expensive aged balsamic vinegars, reduced by slow evaporation from a barrel and 2) thinner medium-quality balsamic vinegars you can reduce at home in a skillet or saucepan until it's as thick as you want.
Here's how to reduce your own:
Put about four times as much balsamic as you'll need in a small skillet over medium-high heat.
Bring it to a boil.
Simmer, watching carefully and lowering the heat if necessary,
until it's a little thinner than you want it—it'll keep reducing when you take it off the heat. It should only take 2-4 minutes depending on the amount you're reducing.
Drizzle it over fish, meat, fruit or vegetables, or stir into soups, stews and braises for a sweet and sour punch.
Recipe: Pan-Seared Pork Chops With Balsamic Cherries (hogwash)
Recipe: Strawberries With Reduced Balsamic And Black Pepper (Cookthink)