Serves: 4 to 6
2 cups regular balsamic vinegar (not the high-end, aged variety)
Place the vinegar in a small sauce pot or sauté pan and cook over high heat until it reaches a boil. Lower the heat to a gentle simmer, and cook until the vinegar has been reduced by half and a syrupy consistency is achieved, approximately +/- 20 minutes.
To Store: Refrigerate for up to one month.