Balsamic Reduction Sauce

A recipe from our host, Leni, in Umbria, Italy.
250 ml Balsamic vinegar
125 ml red wine
125 ml port
4 black peppercorns
2 small shallots, peeled
1 bay leaf
3 cm of orange rind
Place all the ingredients in a small saucepan. Simmer over a low heat for 30 minutes until the balsamic vinegar is like molasses.
Pour the thick sauce into a squeezable bottle. Keep in the refrigerator for up to a month.
To help the sauce to flow when required, place the bottle in a jug of hot water.
This sauce can be used to decorate salads or savoury tarts and pies. It increases the flavour  when cooked in savoury dishes or gravies.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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