Balsalmic reduction comes in handy for almost all recipes. Add it to some salads or dip in some bread, and use this easy recipe to make it.
In a large pot, add all ingredients and heat on high. Boil until reduced to ¾ original volume. Check consistency.
If it coats the back of a spoon, you’re close to done. Final reduction will be about 1/8 the original volume. But, don’t go too far.
Remove from heat and cool to room temperature. The sauce will thicken as it cools. Strain out rosemary and pepper corns. Store in plastic squeeze bottles in the refrigerator.