Molasses-Balsamic Syrup Reduction

Molasses-Balsamic Syrup Reduction Recipe

Add bold flavors to a dish can be especially challenging when you cook for vegetarians. This reduction is an easy way to brighten potatoes, yams or other starches.


Yields: 4

3 Tbs dark brown molasses
6 Tbs aged balsamic vinegar
1.5 Tbs nutrional yeast, optional


For the molasses-balsamic syrup, pour 3 Tbs of molasses and the balsamic syrup into a heavy-bottomed saucepan at a medium high heat for about 6 minutes. Once the syrup starts to bubble, reduce the heat to a low simmer for another 6 minutes. You'll get a nice thick consistency. Remove from the stove, then let the syrup cool down to room temperature.

Drizzle over your dish or place a small amount in a dipping bowl then fill with a good quality olive oil. Accompanied by a complementary bread, you'll have a perfect appetizer.



I used the "full flavor" Brer Rabbit brand molasses.

The nutrional yeast is optional. I like it because it enhances the flavor of the molasses. Besides, it's a good source of protein for vegetarians.

You can let your imagination run wild and create your own syrup with a personal touch. You can add any spice like cinnamon stick (or powder) or substitute the molasses with a pomogranate paste. Count double of the amount of vinegar for a liquid sweetener or equal amount of sugar. Add 2 tablespoons of water if you're using sugar

Published By: Jacqueline Pham on January 19, 2009.


[-] oh - Guest-JessicaFoodmayhem
I'm going to tell my brother's gf about the nutritional yeast. I think she (vegetarian) needs more protein. Thanks!

Jessica@Foodmayhem Website Link
[ Posted at 1:38 PM on 8/17/09 | Reply ]

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