Balsamic Reduction

3/4 cup balsamic vinegar.

1 to 2 TBSP brown Sugar optional.


Combine and bring to a boil.  Reduce heat to medium low  and continue to gently boil for 15 to 20 minutes until it begins to thicken.  The volume should reduce to 1/4 to 1/2 the amount.  When the back of a spoon is coated then you will know it’s finished.  You can also save the leftovers to use at another time!



Make sure that use authentic balsamic vinegar.  It should have a foil cover and seal as approved by the European Union.  Do not buy the very expensive extra aged.. those are meant for finishing, not to be boiled.  I prefer the Modena variety.




Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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