I've had a love affair with balsamic vinegar as long as I can remember. I decided to use the balsamic in lieu of another form of vinegar when making an easy barbecue sauce. By reducing the vinegar, the sauce is tangy, sweet and the perfect consistency.
1 c balsamic vinegar
3/4 c ketchup
1/3 c brown sugar
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Combine all ingredients into a sauce pan and cook on medium heat, stirring occasionally. Allow sauce to reduce until it sticks to the back of a spoon, about 20 minutes. ***Cooks note: This recipe yields about 1/3rd less the amount of sauce then at the beginning of cooking.***
Pictured and enjoyed painted on chicken breasts cooked on the grill.