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Ingredients
500 ml Balsamic vinegar 6 tbsp (90 ml) Ruby port 6 tbsp Brown sugar
Method
Add all ingredients into a small sauce pan. Stir to dissolve sugar. Simmer on a smallest possible heat ... DO NOT BOIL! ... until reduced to a desired consistency. Check consistency this way ... draw a line (left to right) of a vinegar on a cold side plate, brake it with a finger (vertically), if the line stayed broken ... it is ready ... if the line merged back into a line of vinegar it is too thin. Some say it should coat the back of a spoon.
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