The Balsamic reduction will keep out of the fridge indefinitely to add to salad and pasta salad dressings.
Time, Temperature and Serves is approximate and is a guide only.
1 bottle Balsamic Vinegar
1 cup white sugar
To make Balsamic Glaze:
Pour 1 bottle Balsamic Vinegar and 1 cup white sugar into a pot, place on medium-high heat and reduce down until you have a fairly, but not too thick, reduction.
You can halve this recipe i.e. half a bottle of Balsamic and half a cup of white sugar.