One-Ingredient Lush Orchard Balsamic Reduction

Some recipes earn a spot in your rotation because they are impressive. This one earns it because it is almost too simple to believe.

One bottle of Lush Orchard Fruit Balsamic, one small pan and about fifteen minutes is all it takes to turn a Greek fruit balsamic into a glossy, spoonable syrup. As it simmers, the balsamic concentrates into something sweeter, thicker and more intense than it started.

This recipe comes from Kelly Calton, who co-owns [Outside the Lines Painting and Crafts] with her sister Renee. She made it as part of her blueberry balsamic spice cupcakes, and we liked it so much it became its own recipe!

How to use it

• Drizzle over vanilla ice cream or Greek yogurt
  - Finish a cheese board, especially with goat cheese, brie or aged cheddar
  - Brush over roasted carrots, Brussels sprouts or sweet potatoes
  - Stir into buttercream for a fruity finish
  - Spoon over grilled peaches or fresh strawberries.

Tips for the best reduction

Keep the heat low. A bare simmer, with small bubbles only at the edges, gives you control. High heat reduces faster but can scorch.

Pull it early. It thickens a lot as it cools. If it coats a spoon while hot, it may be too firm once chilled.

Warm before using. Cold reduction sets firm. A few seconds in the microwave loosens it for drizzling.

Frequently asked questions

• Is a balsamic reduction the same as a balsamic glaze? Yes. Both are balsamic simmered until thick. Store-bought glazes often add thickeners; this one is just the balsamic.
• How long does it keep? Store it airtight in the fridge.
• Can I make a bigger batch? Yes. Double the balsamic and use a wider pan. It will take a few minutes longer.

One bottle. A pantry staple, a gift and an experience. Same bottle.