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    Balsamic Glaze

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    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.



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