How to Separate Sugar & Vinegar

Sugar cannot be separated from vinegar, but the liquid can be reduced

Since vinegar is essentially made of sugars, you cannot separate sugar from vinegar completely. However, the vinegar (particularly balsamic) can be reduced until the water has evaporated, leaving a thick syrupy sauce that contains the sugar. This is also known as a glaze. Although it is available commercially, reducing vinegar at home means you can control its thickness, and there will be no added colorings or preservatives.

Things You'll Need

• Balsamic vinegar
• Sauce pan

Instructions

1. Pour vinegar into a sauce pan and turn the heat up to medium high.

2. Bring to boil and turn the heat down to low.

3. Let the liquid simmer for up to four minutes; any longer and it will start to burn. You will be left with a thick glaze that will continue to reduce after you’ve taken it off the heat, until it has the consistency of honey. Allow it to cool before using.

Tips & Warnings

• As the liquid literally reduces in quantity when you heat it up, pour roughly four times the amount you are going to need into the sauce pan.

• Use the reduced vinegar to drizzle over salads, mixed in with a vegetable puree or as decoration on a plate.

• Reducing vinegar will create an intensely acidic smell, so make sure you open your windows.

References

• Cook Think: How to Reduce Balsamic Vinegar
• Cook, A Oui Chef Journal: Balsamic Reduction, Syrup, Sauce, Glaze, What Have You…;