At Christmas time particularly, but at other times of the year as well, I make batches of some of my favourite recipes, those that will keep for a long time, to give away as gifts.

Caramelised Balsamic Vinegar is one of those recipes, and just recenty a friend who I gave a bottle to, asked me for the recipe.

Now none of my recipes are sacred, I’ll happily share them all because not everyone will make them the way you do. And, as I make a lot of what I cook without a recipe, it often changes every time I make it. Caramelised Balsamic is one of those recipes. And because the cooking time varies depending on what quantity you make, the finished result can vary just as much.

It does however come out pretty good most all the time, with just a few slight nuances in flavour and conistency for each person. I usually buy the vinegar in 4 litre containers and make large batches and always have bottles of it in the downstairs pantry so that when I go to someone’s house for dinner, I have something to take other than a bottle of wine.

This recipe is divine, even if I do say so myself, and I get many people who I give bottles to, saying the same. It is not a difficult recipe but does take time to make.

There are many recipes on the web, but you don’t need much more than balsamic vinegar and dark brown sugar to get the results I get. The propertion of these and how you make it however, is the key.

What ever quantity you make, make sure you have ¾ kg sugar to each litre of vinegar. This is measured at the beggining, not after reduction. So for example, if you start with 4 litres of vinegar, you’ll need 3kg sugar.

The cooking time will also vary depending on the quantity you make.