Balsamic Molasses Reduction: The Best Balsamic Redux Recipe You’ll Ever Try

Balsamic Molasses Reduction: The Best Balsamic Redux Recipe You'll Ever Try - ReBalsamic Molasses Reduction: The Best Balsamic Redux Recipe You'll Ever Try - Recipe from culinarie Kit cooking gift boxBalsamic reductions are an easy way to dress up a dish, and they’re not hard to make as long as you’re patient. The acidic & sweet notes of this recipe will have you brightening up salads, proteins and everything else in no time. You can add a zigzag across the plate, dots in a corner, or brush it directly onto ingredients while cooking as a balsamic glaze.

This twist on a balsamic reduction packs an earthy sweetness you don’t get from a regular balsamic redux. Try it on cherry tomatoes, strawberries, spinach, melon, butternut squash–anything, really! It takes less than 30 minutes and it’ll last at least a week under refrigeration.

Balsamic Molasses Reduction Ingredients:

6 oz balsamic vinegar (we suggest Sparrow Lane’s dark balsamic)
4 oz black strap molasses
1 tbsp brown sugar
1/2 tsp fresh ground nutmeg

Balsamic Molasses Reduction Instructions:

Add all ingredients to a saucepan, then bring to a simmer over medium-low heat. Stir frequently and cook until reduced by half.

2 Replies to “Balsamic Molasses Reduction: The Best Balsamic Redux Recipe You’ll Ever Try”

  1. Shocking the slim pickings for recipes at this site. We were given this as a present. We are gourmands that cook. We smoke our own meats, cheeses,butters and salts. I bake our breads, pastries and desserts. All your customers are not vegan.

    1. Hi Leslie! Our focus is not on providing cut-and-dry recipes–instead, we aim to encourage creativity in the kitchen. It sounds like you’ve already got that going for you, though! You are correct, not all of our customers are vegan, and we try not to exclude aspiring chefs of any dietary preference. I’m sorry if you feel we have too many vegan recipes or ideas, but I’m sure with all of your experience smoking meats and cheeses, and baking breads and pastries, you can find clever non-vegan ways to use your new ingredients. If you simply don’t have any ideas despite your culinary prowess, here are a few from the blog that you may have missed: Chorizo From Scratch (there’s a pork and a vegan version, just skip the vegan one), Cast Iron Chipotle Maple Cornbread, or my personal favorite brunch recipe: Balsamic Vanilla Salmon & Eggs.

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