Balsamic Syrup

• 100 g (4 oz) caster sugar
• 100 ml (3 ½

Place the sugar, port and balsamic vinegar in a heavy-based pan. Bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the mixture has reduced by one-third and has become thick and syrupy, like a honey consistency. Serve at once or allow to cool completely and store in a bowl covered with clingfilm in the fridge for up to 1 month. When you’re ready to use it, if you find t