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Garlic & oregano balsamic reduction

Recipe from: 13 February 2011

Ingredients 4
Time 0 mins
  • 500
    balsamic vinegar
  • 1/2
    brown sugar
  • +- 10
    cloves of garlic
  • couple of branches of oregano


30 mins
You can play with the ratios to suit yourself.
Simmer the vinegar on a low heat in a heavy-bottomed saucepan.
You need to stir the mixture every couple of minutes or it may burn to the bottom of the pan.  Add the brown sugar and continue to stir every couple of minutes as sugar burns very quickly.
Add the garlic and the fresh oregano.
Simmer and continue to stir.
The liquid will begin to stick to the sides of the pan and become syrupy.
While stirring I found that the liquid was sticking to the side of the pan better, thicker and more syrupy.  
Take care to not leave it in too long, as it cools it becomes thicker.
Take a spoonful and leave it to cool to test.
When you are happy with the consistency, strain and cool off.
Decant into a container. A glass bottle or plastic squeeze bottle will do.
Reprinted with permission of Real Men Can Cook.
To visit Real Men Can Cook’s blog, click here.


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