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For every cup of vinegar add 1 tablespoon of maple syrup. Bring to a boil, reduce heat and simmer until your liquid is thick enough to lightly coat the back of a spoon. Be careful not to burn it. Your glaze will thicken slightly when cool. Bottle it up and use it as you would an aged balsamic.
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MUSIC
Non Piu Andrai by Ron Meixsell
