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Balsamic-Fig Sauce

Prep time 10 mins
Cook time 7 mins
Yield Makes 1 cup
We tried substituting regular balsamic vinegar for aged balsamic vinegar but found the taste too sharp and pungent.


  • 1 cup aged balsamic vinegar
  • 1/3 cup fig preserves
  • 1/3 cup port
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon cognac (optional)

How to Make It

  1. Bring first 5 ingredients to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer 6 to 7 minutes or until mixture is reduced by half. Remove from heat; stir in cognac, if desired. Serve warm.

  2. Note: For testing purposes only, we used Alessi 20-Year Balsamic Vinegar aged in wood.