Vinegar Reductions

Drizzle these vinegar reductions over a simple piece of grilled or roasted meat, poultry, fish, or vegetables, or even a fruit salad or cheese platter. You can also use them as a base for salad dressings.

Photography: Kate Mathis

Source: Martha Stewart Living, May 2013


Sherry Vinegar & Fig

  • 1 3/4 cups sherry vinegar
  • 1/4 cup fig jam, pressed through a sieve

Rice Vinegar, Agave & Five-Spice Powder

  • 1 3/4 cups rice vinegar
  • 1/4 cup agave nectar
  • 1/2 teaspoon five-spice powder

Balsamic Vinegar & Pomegranate

  • 1 cup balsamic vinegar
  • 1 cup pomegranate juice

Cider Vinegar, Honey & Fennel

  • 1 3/4 cups cider vinegar
  • 1/4 cup honey
  • 1 teaspoon fennel seeds


  1. Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.


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