I realize not many people have caramelized balsamic vinegar around the house. I stole this from The Improvisational Cook, by Sally Schneider.
1/2 cup of Madeira
1 cup balsamic vinegar (cheap is fine)
2 tsps dark brown sugar
Reduce Madeira to 1 tbsp, add vinegar.
Reduce to 1/4-1/3 cup
Add sugar
remove from heat when dissolved.
store and when cool cap.
Addendum:
Forgot to mention that this is designed to be used as a substitute for good (e.g. 15+ year aged) balsamic vinegar.
Great on my famous peach grunt.
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