Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 minutes
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.