Caramelised Balsamic Vinegar

This recipe is divine, even if I do say so myself, and I get many people who I give bottles to, saying the same. It is not a difficult recipe but does take time to make.

There are many recipes on the web, but you don’t need much more than balsamic vinegar and sugar to get the results I get. The proportion of these and how you make it however, is the key.

What ever quantity you make, make sure you have ¾ kg sugar to each litre of vinegar. This is measured at the beggining, not after reduction. So for example, if you start with 4 litres of vinegar, you’ll need 3kg sugar.

The cooking time will also vary depending on the quantity you make.



  1. Place the vinegar into a large saucepan and bring to the boil.
  2. Once boiled, reduce to a rolling simmer and simmer until the liquid reduces by half.
  3. Once reduced, add the sugar all at once, and stir till it’s completely dissolved and comes back to the boil.
  4. Reduce the heat again to a rolling simmer and cook for an hour.
  5. Cool and bottle.
  6. Caramelised balsamic will keep almost indefinitely in the pantry.


How to Use it...

  • Drizzled over salad greens
  • Drizzled over strawberries, refrigerate for an hour then toss just before serving with vanilla icecream
  • Drizzled on bruschetta before topping, or on the topping
  • In a bowl of olive oil for dipping bread
  • Drizzled on top of mashed sweet potato
  • Add to your basic vinaigrette and use as a marinade for red meat or as a salad dressing
  • Drizzled over hummus served with crusty bread
  • Drizzled over vanilla ice cream