About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:Makes about 1 1/2 cups
- Active time: 25 minutes
- Total time:25 minutes
- 1/2 cup balsamic vinegar
- 2 cups ripe strawberries, stemmed, hulled, and roughly diced
- 2 tablespoons dark brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon lemon zest
Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.
Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.
Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.