- 780 Milliliters organic red wine
- 750 Milliliters balsamic vinegar
- 1 Cup sugar
- 10 organic black peppercorns
- 1 Tablespoon fresh organic rosemary
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.