No aged balsamic? No problem

Aged balsamic vinegar (aceto balsamico tradizionale) – syrupy, rich, complex and just a little sweet – is a decadent splurge. When you’re on a budget, it can be a bit too much of a splurge.  If you can’t afford to spend the big bucks on a 25-year aged balsamic, the editors at America’s Test Kitchen have created a cheat that is almost as good, reports indexed blog Food52. 

The recipe is from the recently published Cook’s Illustrated Kitchen Hacks: How Clever Cooks Get Things Done. To mimic the syrupy consistency, Cook’s carefully reduces regular balsamic vinegar. By itself, this reduction would be far too sharpand harsh to use as is. But by adding two simple ingredients – sugar and port – the syrup is transformed into a lush, well-balanced condiment, ready to sprinkle on strawberries, drizzle on ice cream, or glaze meats or vegetables. 

Of course, port is another ingredient that can be expensive, so Food52 offers a few suggestions on substitutions you can make if you don’t have port on hand. However, they suggest using the real thing for the best possible result. You can find a suitable port for far less than a bottle of well-aged balsamic, and you’ll find many other uses for it in the EYB Library.