In a medium sized pot on medium heat add in balsamic vinegar.
Add in sugar and salt, stir well to dissolve.
Take a 12" square of cheese cloth and add remaining ingredients into middle of cloth. Pull up all four corners and tie closed with twine.
Add to vinegar and bring to low boil.
Reduce heat to low and simmer uncovered until liquid reduces by 2/3.
Remove cheese cloth and discard.
Store cooled syrup in an airtight jar. This will last several weeks in the refrigerator. This is highly concentrated.
Bring small amount to room temp and drizzle over salmon, caprese salad, grilled meats.
Recipe by taylor68too