Apple Balsamic

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 300 ml (10½ fl oz) balsamic vinegar
  • 300 ml (10½


Pour the balsamic vinegar and apple juice into a saucepan and bring to the boil over high heat. Reduce the vinegar and juice by two-thirds or until thick and syrupy. Set aside to cool to room temperature. Pour into a squeeze bottle and refrigerate until required.