2 cups Prima Oliva balsamic vinegar (e.g. Fig, Lavender, Black Currant, Black Cherry, Espresso, Dark Chocolate, etc…)
Heat balsamic vinegar in a non-reactive saucepan over medium heat, stirring constantly. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into an air-tight container; store in refrigerator.