FODMAP — Low

Low at a 1-2 tbsp drizzle.

A condiment for salad dressings, drizzling over ice cream, or strawberries.

Ingredients §

Balsamic reduction (yields 1 cup) §

• 2 cups balsamic vinegar

Chocolate syrup (yields 1 cup) §

• 1 cup water
• ½ cup sugar
• ⅔ cup Dutch process cocoa powder
• ¼ tsp salt
• 1 tsp vanilla

Method §

Reduce the balsamic §

1. Reduce the vinegar by half (from 2 cups to 1 cup) over low heat. This takes about 20 minutes, stirring often.
2. The vinegar will thicken and coat the pan. Set aside to cool once reduced.

Shortcut

If you start with a higher-quality balsamic, you can skip the reduction and use 1 cup straight from the bottle.

Make the chocolate syrup §

1. Dissolve the sugar and salt into the water in a small saucepan. Bring to a boil.
2. Reduce the heat to low and add the cocoa, stirring until a syrup begins to thicken.
3. Remove from heat and stir in the vanilla. Set aside to cool.

Combine and bottle §

1. Once both are completely cool, mix the reduced vinegar and chocolate syrup thoroughly.
2. Divide among four 4 oz sterile glass bottles.

Pairs with §

• Apricot Salmon — drizzle a few drops over the finished fillet to bridge the apricot glaze and the fish
• Stuffed Eggplant — drizzle over the eggplant for a tangy-sweet counterpoint to the sausage