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Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 minutes
1/2 cup (120 ml) balsamic vinegar
1/4 cup (60 g) sugar
2 sprigs rosemary
1. In a heavy bottomed sauce pan combine the balsamic vinegar with the sugar. Throw in the rosemary whole.
2. Simmer (uncovered) and on a low heat until reduced by half and bubbles become slightly thick.
3. Remove the rosemary.
4. Drizzle over finished dish or cool and store in a plastic squeeze bottle.