Balsamic Glaze

In a heavy-bottomed saucepan, combine 3 cups of balsamic vinegar.

Bring the vinegar to a gentle simmer over medium heat.

Reduce the heat to low and continue to simmer gently for about 45-60 minutes, or until the vinegar has reduced to about 1 cup and has a syrupy consistency. Stir occasionally to prevent burning.

Remove the saucepan from the heat and let the glaze cool slightly. It will thicken further as it cools.

Once cooled, transfer the balsamic glaze to an airtight container and store in the refrigerator for up to 2 weeks.